What is a good dressing for a fruit or berry salad?

A citrus-based dressing works beautifully for berry salads—especially one made with lime juice, zest, and a little sugar. It’s bright, just sweet enough, and turns the fruit glossy and syrupy without overpowering it. You can also try lemon or orange juice, or swap in maple syrup for a deeper sweetness.

What fruits should not be mixed in a berry salad?

Avoid fruits that oxidize quickly (like apples or bananas) or have a very firm texture that doesn’t blend well with berries. Watermelon and cantaloupe can also make the salad watery if it sits too long. Stick with juicy, soft fruits like berries, cherries, and stone fruit for the best results.

What liquid do you put in a berry salad?

The best “liquid” for a berry salad is a quick citrus dressing—usually lime or lemon juice mixed with sugar. As the fruit rests, it releases its own juices and combines with the dressing to create a light, natural syrup. No bottled dressing needed—just fresh juice and a bit of sweetness.

Mixed Berry Salad with Sweet Lime Dressing

Description

This berry salad is everything you want in a summer side: juicy, sweet, and chilled to perfection. A quick lime-sugar dressing turns fresh berries glossy and syrupy, with just enough tang to keep it bright. It’s perfect for picnics, light desserts, or spooning straight from the fridge.

Ingredients

2 cups blueberries
2 cups blackberries
2 cups cherries, pitted and halved or quartered
zest and juice of 2 limes (zest first, then juice)
2 teaspoons sugar

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Instructions

Prep the berries. Add the blueberries, blackberries, and cherries to a large mixing bowl.
Make the lime sugar dressing. In a small bowl, stir together the lime zest, juice, and sugar until the sugar dissolves. For a smoother, more syrupy finish, blend in a mini food processor—totally optional.
Toss and taste. Pour about half the dressing over the berries and gently toss to coat. Taste and add more if you’d like it sweeter or tangier.
Serve chilled or at room temperature. Let it sit for 15–30 minutes for a softer, juicier texture—or serve it right if you’re short on time.

Notes

Storage: Leftovers keep well in the fridge for up to 3 days. The berries will soften and release more juice as they sit, creating a chilled, syrupy texture.
Extra Dressing: Any unused dressing can be stored separately and used for more fruit—or stirred into sparkling water for a quick lime spritzer.
Use what you’ve got: This recipe works with any mix of fresh berries or soft stone fruit. Try strawberries, raspberries, peaches, or nectarines—just aim for 5–6 cups total.
Lime tips: For max juice, use room-temperature limes and roll them on the counter before slicing. Always zest before juicing—it’s easier and avoids the mess.
Make-ahead friendly: This salad can be made a few hours in advance and stored in the fridge. The lime dressing keeps the fruit fresh and develops a soft, syrupy texture over time.
Not ideal for freezing: Fresh berries don’t hold up well after thawing—this one’s best enjoyed chilled and fresh.

Prep Time: 10 minutes
Category: Salad
Method: Chilled, Macerated
Cuisine: American