Summer cookouts and picnics just aren’t complete without my Fresh Rainbow Fruit Salad + Agave-Lime Syrup! Juicy, plump berries and citrus fruits are combined with a light and refreshing dressing to impress anyone who grabs a forkful.
Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.
You can find a list of all recipes from the 2023 Juneteenth Virtual Potluck on the Eat the Culture website.
Celebrating Juneteenth 2023
One of my favorite Juneteenth events to attend is the Miss Juneteenth pageant! Miss Juneteenth is an annual beauty pageant held in many African American communities to commemorate the holiday. The pageant showcases African American women’s beauty, intelligence, and societal contributions. Dishes such as Bourbon Glazed Candied Bacon, Strawberry Oreo Crunch Pound Cake, and my Rainbow Fruit Salad with Agave-Lime Syrup lean into the sweetness of the holiday.
I always enjoy a little something sweet after attending the pageant, and luckily Eat the Culture has curated a beautiful menu of desserts to go along with the theme! Check out some of the other sweets & treats from this year’s potluck:
- Her Mise En Place – Bourbon Glazed Candied Bacon
- Kenneth Temple – Hot Honey Wings
- My Sweet Precision – Strawberry Oreo Crunch Pound Cake
- My Sweet Precision – Raspberry Chocolate Crumble Bars
- A Classic Twist – Strawberry Basil Sparkler
- Begin with Butter – Red Velvet Cupcakes
- Seasoned To Taste – Watermelon Cherry Frosé
- Fresh Fruit – I love this fruit salad because you can truly “eat your colors” – so, to create a rainbow of variety, we’re using tons of different fruit: strawberries, clementines, pineapple, kiwi, blueberries, and red grapes.
- Agave – Grab some light agave for this easy fruit salad dressing. You can sub with honey in a pinch.
- Lime Juice/Zest – Lime juice + zest is essential so you can cut down on the sweetness of the agave! It also brings out a bright flavor in the fruit. Don’t skip this step.
How to Make an Easy, Fresh Fruit Salad
Fruit salad really can’t be easier – there’s no cooking! – but the key in perfect presentation and texture lies in a few simple tricks:
- Wash your fruit thoroughly. For all of the berries/items that don’t have a peel, I wash them in a water/vinegar mixture and let them soak for about 5 minutes. Then, rinse and pat dry with a tea towel.
- Cut all of your fruit to bite-sized portions. I like to slice my grapes in half. Sizing is also why I prefer using clementines instead of actual oranges.
- Drizzle the dressing on last! The agave-lime dressing makes some of the softer fruit really mushy if they sit in it for a long time… so save the dressing until just before serving.
- Finally, use your favorite fruits (duh!) I don’t like bananas or navel oranges, so I don’t use them. If you prefer cantaloupe or raspberries, add them in! The salad will taste best when it’s full of stuff you and your family like to eat – and everyone is more likely to eat it that way.
How to Make an Agave-Lime Fruit Salad Dressing
If you’re not a fan of creamy dressings on fruit salad, this agave-lime dressing is made for you! It’s light, perfectly sweet + tangy, and really elevates the flavor of the fruit.
- Add the agave to a sauce bowl.
- Juice 1 lime, then zest the peel into the bowl. Be sure you don’t zest the white part of the peel – that will make it super bitter and gross!
- Stir well until the agave is thinned out. Save the dressing to put on the fruit salad right before serving!
You can definitely cut up your fruit up to about a day ahead of serving time! I suggest keeping them separate until right before, as some of the juicer fruits (like pineapples, etc) will begin leaking onto the rest of the berries and could change the texture. Also, do not add the dressing until serving time.
I’ve stored this for a week on the counter as well as about two weeks in the fridge. Both agave and lime have tons of natural preservatives, so it does not go bad easily.
Of course! Feel free to add your favorite fruits and take out anything you don’t like.
Other Healthy Salads You’ll Love!
Fresh Rainbow Fruit Salad with Agave-Lime Syrup
- ⅓ cup agave syrup
- 1 ct. lime
- ½ ct. pineapple
- 4 ct. kiwis
- 4 ct. clementines
- 2 cups whole strawberries
- 2 cups whole blueberries
- 1 ½ cups red grapes
- Start by adding the agave to a small sauce bowl.
- Juice the lime, then zest the peel into the bowl.
- Stir until fully incorporated, then set aside.
- Wash and dry the fruit that doesn't have peels (berries and grapes).
- Peel/cut the remaining fruits into even, bite-sized pieces. Slice the grapes in half as well.
- Add all of the fruit to a large serving bowl.
- Serve with the syrup on the side, or add it to the fruit salad just before serving. Enjoy!
The Coined Breakdown
- Total Cost per serving: $3.72
- Total Cost (4 servings): $14.87
- Those Other Guys: $6.99 per serving