Chilled Fruit and Mint Cups with Honey-Lime Drizzle

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes (includes optional chilling)

Quick Ingredients

• 2 cups seedless watermelon, cubed
• 1 cup strawberries, hulled and quartered
• 1 cup fresh pineapple, bite-size pieces
• 1 cup blueberries
• 2 kiwis, peeled and sliced
• 3 tbsp runny honey
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tsp finely grated lime zest
• 2 tbsp finely chopped fresh mint leaves, plus extra for garnish
• Pinch of fine sea salt

Do This

• 1) Prep all fruit into small, bite-size pieces; add to a large mixing bowl.
• 2) In a small bowl, whisk honey, lime juice, lime zest, chopped mint, and salt until smooth.
• 3) Pour honey-lime-mint mixture over the fruit.
• 4) Gently toss with a large spoon until all fruit is lightly coated.
• 5) Cover and chill for 15 minutes for best flavor, or serve right away if in a hurry.
• 6) Spoon into chilled glasses or small bowls; drizzle any extra syrup from the bowl over the top.
• 7) Garnish with extra mint leaves and a small wedge of lime on the rim of each cup, if desired.

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Why You’ll Love This Recipe

• Refreshing and light, with juicy fruit, cool mint, and a bright honey-lime zing.
• Ready in minutes, with no cooking and very little cleanup.
• Flexible: swap in whatever seasonal fruit you have on hand.
• Beautiful enough for guests, simple enough for an everyday snack.

Grocery List

• Produce: Seedless watermelon, strawberries, fresh pineapple, blueberries, kiwis, fresh mint, limes
• Dairy: None required
• Pantry: Honey, fine sea salt

Full Ingredients

Fruit Base

• 2 cups seedless watermelon, cut into 1.5 cm cubes
• 1 cup strawberries, hulled and quartered
• 1 cup fresh pineapple, cut into small bite-size pieces
• 1 cup fresh blueberries, rinsed and well drained
• 2 medium kiwis, peeled and sliced into half-moons

Honey-Lime Mint Drizzle

• 3 tbsp runny honey
• 2 tbsp freshly squeezed lime juice (from about 1 large lime)
• 1 tsp finely grated lime zest (avoid the bitter white pith)
• 2 tbsp finely chopped fresh mint leaves, lightly packed
• 1 small pinch fine sea salt (about 1/16 tsp), to sharpen the flavors

Optional Garnishes

• Extra small mint sprigs or torn mint leaves
• Additional lime wedges or thin lime slices
• A light extra drizzle of honey just before serving (about 1–2 tsp total)

Step-by-Step Instructions

Step 1: Chill your serving cups (optional but recommended)

If you have time, place 4 small glass cups, dessert bowls, or jars in the refrigerator or freezer while you prepare the fruit. Chilled cups help keep the fruit crisp and refreshing, especially on warm days, and make the presentation feel extra special.

Step 2: Prep and combine the fruit

Rinse and dry all the fruit. Cut the seedless watermelon into roughly 1.5 cm cubes. Hull the strawberries and cut them into quarters (or halves if very small). Trim and peel the pineapple, then cut into small bite-size pieces similar in size to the watermelon. Peel the kiwis and slice into half-moons or small chunks. Add all the watermelon, strawberries, pineapple, blueberries, and kiwi to a large mixing bowl. The bowl should be big enough that you can toss the fruit gently without pieces spilling out.

Step 3: Make the honey-lime mint drizzle

In a small bowl or a liquid measuring cup, combine the honey, fresh lime juice, lime zest, chopped mint, and a tiny pinch of fine sea salt. Whisk with a small whisk or fork for 20–30 seconds, until the honey is fully loosened and the mixture looks smooth, slightly thick, and glossy. Taste a small spoonful; it should be bright, lightly sweet, and very fresh tasting. Adjust with an extra teaspoon of honey if you prefer it sweeter, or a few more drops of lime juice if you like more tang.

Step 4: Dress the fruit

Pour the honey-lime mint mixture evenly over the prepared fruit in the large bowl. Using a large spoon or rubber spatula, gently toss from the bottom up, lifting the fruit and turning it over rather than stirring vigorously. This helps prevent the softer fruit, like strawberries and kiwi, from breaking down. Keep tossing just until every piece of fruit has a light sheen of the syrup and you can see tiny flecks of mint and lime zest clinging to the surfaces.

Step 5: Chill briefly to meld flavors

For the best flavor and a refreshing chill, cover the bowl tightly with plastic wrap or a fitted lid. Refrigerate for about 15 minutes, and up to 2 hours. This short rest allows the fruit juices to mingle with the honey, lime, and mint, creating a lightly sweet, almost mojito-like syrup at the bottom of the bowl. If you are very short on time, you can skip this step and serve immediately; the salad will still be delicious, just a bit less infused.

Step 6: Serve the fruit-and-mint cups

Remove the chilled serving cups from the fridge or freezer. Give the fruit a gentle toss to redistribute the syrup. Spoon the fruit into each cup, filling them generously and making sure to include a mix of colors and textures in every serving: some melon, pineapple, berries, and kiwi. Once the cups are filled, spoon any remaining honey-lime mint syrup from the bottom of the bowl over the tops so that it glistens. Garnish each cup with a small sprig of fresh mint and, if you like, a thin lime slice or wedge on the rim.

Step 7: Taste, adjust, and enjoy

Just before serving, taste a piece of fruit from one cup. If you would like a little extra sweetness, lightly drizzle an additional 1–2 teaspoons of honey over all the cups. If you crave more brightness, squeeze a tiny splash of lime juice over the top. Serve immediately while chilled and juicy. These cups are perfect on their own, alongside yogurt, or as a refreshing palate cleanser after a hearty meal.

Pro Tips

• Choose ripe but firm fruit; very soft or overripe fruit will break down quickly once mixed with lime and honey.
• Pat washed fruit dry before cutting to avoid watering down the honey-lime drizzle.
• Finely chop the mint so you get little bursts of flavor in every bite without big leafy pieces.
• Use runny honey; if your honey is crystallized, warm it very gently in a bowl of hot water until fluid before mixing.
• For extra chill on hot days, briefly refrigerate the whole bowl for 30 minutes and serve in frosted glasses.

Variations

• Citrus Twist: Add 1 small orange or 2 clementines, segmented and cut into bite-size pieces, and replace half of the lime juice with fresh orange juice.
• Berry Burst: Swap the pineapple and kiwi for extra berries such as raspberries and blackberries; stir very gently, as soft berries are more delicate.
• Herb Swap: Try half mint and half fresh basil for a more complex, slightly savory edge that pairs well with summer meals.

Storage & Make-Ahead

For the best texture and color, this fruit-and-mint cup is ideal enjoyed within 2 hours of mixing. If you need to make it ahead, you can prep and store the cut fruit and the honey-lime mint drizzle separately. Keep the fruit in an airtight container and the drizzle in a small jar in the refrigerator for up to 24 hours. Combine and toss them together 15–30 minutes before serving. If you have leftovers once dressed, cover and refrigerate for up to 1 day. Note that the fruit will soften and release more juice, so it will be more like a fruit compote but still tasty spooned over yogurt or oatmeal.

Nutrition (per serving)

Approximate values per serving (1 of 4): about 135 calories; 0.5 g fat; 34 g carbohydrates; 2 g fiber; 27 g natural sugars; 2 g protein; 10% of the daily value for vitamin A; over 100% for vitamin C, depending on fruit ripeness and exact quantities. These values are estimates and will vary with the specific fruit used and the size of your servings.