Search
Close this search box.

Recipe for Apple and Pear Fruit Salad with Honey-Lime Vinaigrette by Dawn’s Recipes

Table of Contents

Recipe for Apple and Pear Fruit Salad with Honey-Lime Vinaigrette by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple and Pear Fruit Salad with Honey-Lime Vinaigrette. This dish qualifies as a Easy level recipe. It should take you about 15 min to make this recipe. The Apple and Pear Fruit Salad with Honey-Lime Vinaigrette recipe should make enough food for 6 servings.

You can add your own personal twist to this Apple and Pear Fruit Salad with Honey-Lime Vinaigrette recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple and Pear Fruit Salad with Honey-Lime Vinaigrette recipe.

Ingredients for Apple and Pear Fruit Salad with Honey-Lime Vinaigrette

  • 3 apples, chopped
  • 3 pears, chopped
  • 2 peaches, pitted and chopped
  • Juice of 2 limes
  • 1/4 cup honey
  • 1/4 cup fresh mint leaves, torn

Directions for Apple and Pear Fruit Salad with Honey-Lime Vinaigrette

  1. Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.

Cookware for your recipe

You will find below are cookware items that could be needed for this Apple and Pear Fruit Salad with Honey-Lime Vinaigrette recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Salad Recipes
  • Fruit Salad – Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. In different forms, fruit salad can be served as an appetizer, a side salad, or a dessert. When served as an appetizer or dessert, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container).There are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (Waldorf salad) to the sweet (ambrosia salad). Another “salad” containing fruit is a jello salad, with its many variations. Fruit cocktail is well-defined in the US to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. Fruit salad may also be canned (with larger pieces of fruit than a cocktail).
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Pear Recipes
  • Apple Recipes
  • Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
  • Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
  • Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
  • High Fiber
  • Low-Fat

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

Looking for some cooking inspiration?

Why not subscribe to our monthly recipe list? From seasonal recipes to new cooking trends that are worth trying, you will get it all and more right to your inbox. You can either follow the recipes exactly or use them as inspiration to create your own dishes. And the best part? It’s free!

recipe