Fruit Salad-in-a-Jar Recipe

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This recipe also includes a citrus dressing you can make yourself.

by Kelley Klein

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“Mason Jar Lunches” by Jessica Harlan uses the iconic mason jar to help make your meal prepping for the week easier.

by Kelley Klein

1 serving SERVINGS

Directions

• 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.