For Better Fruit Salad, Reach For This Juice

When my son comes home from school, I have a plate of fruit waiting for him: sliced pears, diced apples, segmented oranges. Sometimes, it’s just one or two types of fruit, and sometimes it’s a mix. And I love tossing it all together into a quick fruit salad—it is almost summer, after all!).

It’s nothing elaborate—just cut fruit—but it’s the kind of gesture that says: I love you and was thinking of you. And since I work from home and prepare his after-school snack during my lunch break, I reach for a lime because no one likes a brown fruit salad. 

Lime juice makes fruit taste brighter. Plus, those tiny flecks of zest transform your fruit salad into something fancy on a school night.

Why I Add Lime Juice and Zest to Fruit Salad (and You Should, Too)

There’s something about a lime that brings a fruit salad to life. The juice sharpens the flavors, and the zest brings a light, floral note that the juice alone can’t give. When you put the two of them together, it’s magic. The juice lifts everything and makes the fruit salad sing.

The lime juice isn’t just for flavor—it also helps keep the fruit from turning brown, especially apples and pears. It’s a small addition that makes everything taste and look fresher.

Tips for Getting the Most out of Your Limes

To get the most juice from your lime, first, bring it to room temperature. Then, roll it on the counter under the palm of your hand to help loosen the juice inside by breaking down the membranes.

If you have a microwave, pop it in there for 15 to 30 seconds, especially if it’s coming straight from the fridge or feels a little firm. It’s the same idea as rolling it; warming helps the juice cells break down so the lime yields more juice. 

When zesting, use a microplane and avoid the white pith by not zesting too deep—the pith tastes bitter. Remember to zest before you juice; it’s hard to do it the other way around.

Play Around With Varieties 

If you’re curious, try exploring different kinds of limes. Key limes are smaller and so aromatic. Large, juicy, and reliable Persian limes are the ones most commonly found in grocery stores. Calamansi, a tiny citrus fruit native to the Philippines, has such a complex taste and fragrance; it is one of my favorites, but a little more difficult to find.

How Much Lime Juice To Add

For a large serving bowl—about four to five cups of cut fruit—I recommend juicing two limes, which is roughly  1/4 cup of juice. Zest one of the limes—remember to always zest before juicing—and toss everything together so the juice and zest coat the fruit.

If I’m making a smaller bowl for my son, I use the zest and juice of half a lime. It’s enough to brighten the fruit without overwhelming it. This one simple ingredient will turn any fruit salad into the star.