Mason Jar Fruit Salad Recipe

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Photo by Kelley Klein
This recipe also includes a citrus dressing you can make yourself.
1 serving SERVINGS


  • 2 tablespoons fresh orange juice, from half an orange
  • 2 teaspoons lime juice, from 1 lime
  • 2 teaspoons honey
  • 1/2 cup honeydew melon balls
  • 1/2 cup halved strawberries
  • 1/2 cup fresh pineapple chunks
  • 1/2 cup canned mandarin oranges, drained
  • 2 tablespoons sweetened coconut


  • In a small bowl, whisk together the orange juice, lime juice, and honey until the honey has dissolved into the juice.
  • Pour the dressing into the bottom of a pint jar. Layer the melon, strawberries, pineapple, and oranges into the jar, sprinkling coconut in between each layer as desired. Cover and refrigerate until needed.
  • To serve, invert the jar to let the dressing coat the fruit. Open the lid and pour into a bowl, or eat straight from the jar. Note: A melon baller is an inexpensive gadget, and it will transform the honeydew quickly into bite-sized balls. You can get a ratcheting pineapple cutter to easily cut the pineapple, or do it with a chef’s knife, like this: Cut the stem and the base off the pineapple and place it upright on a cutting board. Cut off the rind from top to bottom in thick slices. Cut the pineapple in half vertically, then cut each half into long, wedge-shaped segments. Cut off the inner edge of each segment to remove the core. Then slice each wedge into chunks.

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    Reprinted with permission from Mason Jar Lunches: 50 Pretty, Portable Packed Lunches (2017), by Jessica Harlan and published by Ulysses Press.

Mason Jar Lunches (Ulysses Press, 2017) by Jessica Harlan reinvents meal prepping; she shows her readers how to use mason jars to pack healthy on-the-go meals in perfect portions. Harlan takes all of your favorite recipes and customizes them to fit into a fast-paced lifestyle with mason jars. The following excerpt is her recipe for a fruit salad with citrus dressing.

Make a jar or two of these refreshing salads at the beginning of the week, and you’ll be grateful you did. Cool and refreshing, they’re just the right pick-me-up for a mid-afternoon snack or a light breakfast. Pair it with a whole-grain muffin or a yogurt for more substance. I like to combine traditional and tropical fruits, as used in this recipe, but you can use whatever fruit looks good at the market…anything goes!