Fruit Salad with Cinnamon Honey Dressing

Feature image of a white serving bowl filled with fruit salad.

5 from 4 votes

This vibrant mix of pineapple and apples brings just the right balance of tart and sweet, while mellow grapes and bananas add a refreshing contrast. A sprinkle of coconut gives it a bit of texture, and the warmed honey with a dash of cinnamon ties everything together for a simple yet irresistible treat. Whether you're serving it as a healthy side dish or enjoying it as the perfect snack, this fruit salad is sure to hit the spot!

Prep Time15

Total Time15

Course: Brunch, Salad

Cuisine: American

Keyword: fruit salad

Servings: servings

Calories: 105kcal

Author: Mindy Boyd

Ingredients

For the fruit salad

2 medium apples
1 large banana
1 cup seedless grapes
1 can pineapple chunks, juice reserved 20 ounces
2 tablespoons shredded coconut

For the dressing

¼ cup reserved pineapple juice
2 tablespoons honey warmed
Dash of ground cinnamon

Instructions

Drain the pineapple, reserving the juice.
1 can pineapple chunks, juice reserved
Core the apples and chop them into bite-sized pieces. Slice one large banana. If serving to small children, cut the grapes into quarters. Otherwise, you can leave them whole.
In a large bowl, mix the apples, banana, grapes, pineapple, and shredded coconut.
2 medium apples, 1 large banana, 1 cup seedless grapes, 2 tablespoons shredded coconut
Warm the honey in the microwave for 10–15 seconds or until slightly runny. Stir in the reserved pineapple juice and a dash of cinnamon until well combined.
¼ cup reserved pineapple juice, 2 tablespoons honey, Dash of ground cinnamon
Pour the dressing over the fruit and gently stir to coat. Refrigerate until ready to serve.

Notes

If serving to small children, cut the grapes into quarters. Otherwise, you can leave them whole.

Quick Prep Tip: To keep the apples and banana from browning too quickly, work efficiently when chopping them and add them to the bowl as you go. Once all the fruit is prepped, toss the salad with the dressing as soon as possible to help preserve the fresh color and flavor.

Storage Tip: For best results, this fruit salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator without the banana, as it tends to brown quickly. Keep in mind that apples not fully coated in the dressing may also brown slightly over time. Stir before serving, and for the freshest taste, add a freshly sliced banana just before eating.

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Nutritional information is approximate.

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Nutrition