Rainbow Fruit Salad with Maple-Lime Dressing Recipe
🔪Prep Time: 25 minutes
👩🍳Cook Time: 5 minutes
2 cups chopped strawberries
2 cups halved seedless green grapes
2 cups blueberries
1½ cups chopped fresh mango
1½ cups chopped fresh pineapple
One 11-ounce can mandarin oranges, rinsed, drained, and cut in half
½ cup maple syrup
Grated zest and juice of 2 limes
2 tablespoons chopped fresh mint
1Combine the strawberries, grapes, blueberries, mango, pineapple, and mandarin oranges in a large bowl.
2n a small bowl or cup, combine the maple syrup with the lime zest and juice. Add to the fruit, along with the mint, and toss until combined.
3Cover and refrigerate for 1 hour before serving. Leftovers will keep in an airtight container in the fridge for 1 to 2 days.
4Use a combination of dried fruits and leave overnight for similar results.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.