Side dishes · Fruit salads
Fruit salad
The bowl that disappears first at every summer table: berries, melon, grapes and orange under a honey-lime glaze that keeps everything bright instead of brown.
- Time
- 15 min (15 prep + 0 cook)
- Servings
- 6
- Per serving
- 104 kcal
- Protein
- 2 g
Ingredients
- 2 cups strawberries, halved300 g
- 1 cup blueberries150 g
- 2 cups watermelon, cubed300 g
- 1 1/4 cups seedless green grapes, halved200 g
- 2 California Valencia oranges, segmented200 g
- a few leaves fresh mint, torn (optional)5 g
Every ingredient links to its food page — same data, same score, same formula.
Steps
- Whisk the honey and lime together first — honey won't dissolve poured straight over cold fruit.
- Toss the sturdy fruit (melon, grapes, orange) with the dressing, then fold the berries in last and gently.
- Mint if you have it. Serve within a few hours; the lime holds the colours but nothing holds forever.
Why this score
solidly fillingLow energy density — a lot of food for the calories.
Three routes to fullness — one is enough
What pulls it down
Computed on the finished dish, not an average of the parts: 625 kcal goes into the pot, 1205 g of ingredients comes out as ~1150 g of food → 54 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.
Per
- Calories
- 54
- Protein
- (6%)
- 1 g
- Fat
- (4%)
- <1 g
- Carbohydrates
- (91%)
- 13 g
- of which sugar
- 8 g
- Fiber
- 2 g
- Sodium
- 1 mg
Percentages are the share of calories from each macronutrient.
Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.
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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.