This beautiful Rainbow Fruit Salad with Maple Lime Dressing is as pretty as it is delicious! Perfect for potlucks and holidays, it’s equally fitting for a snack, breakfast or even a light dessert.
Fruit salad is simple—it can be as easy as cutting up some fruit and tossing it in a bowl. But over the years, I’ve found that adding a dressing to fruit salad is the key to making it truly impressive. I’ve tested a bunch of options, but a sweet and tangy dressing like the one I whip up for this Rainbow Fruit Salad is best. Lime juice brightens up the overall flavor, while maple sweetens any fruit that isn’t quite ripe yet. It’s divine!
Why This Rainbow Fruit Salad Has Become a Family Tradition
I first made this fruit salad for my dad on Father’s Day. He has fruit for breakfast every single day! Now, I make it whenever my family gets together for holidays, but I love it as a meal prep snack for my daughter too. It’s versatile like that!
- Practically effortless . When I say this rainbow fruit salad is easy to make, I mean incredibly easy. Chop the fruit, add everything into a bowl, toss with your maple lime dressing, and you’re good to go.
- That dressing, though . Of course, the rainbow of fruit would be amazing on its own, but the maple lime dressing really brings out the flavours in this fruit salad. Maple, fresh lime juice, and lime zest come together to create a quick flavour booster, and it really takes this recipe up a notch.
- Perfect for customising . You can totally customise this fruit salad to your liking. The world is your oyster! I love switching things up based on what I have in the fridge or what looks good at the farmers market.
Notes on ingredients
Remember, the ingredients you use for this recipe are flexible. Use whatever fruit is in season near you! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Berries – I use a combination of strawberries, blackberries, and blueberries.
- Kiwi – Green is the most common, but if you can find yellow kiwis, they are a treat! They tend to be sweeter than green.
- Pineapple chunks – Use fresh, not canned.
- Dressing – You’ll need maple syrup and a lime, which you’ll zest and juice.
How to Make Rainbow Fruit Salad
You’re just a few minutes away from this colourful, vibrant salad! Here’s what you’ll need to do.
Make the dressing.
- Prep the fruit. If you’re making this as written, you’ll only have to cut the pineapple (if you didn’t buy it in chunks already) and the kiwi.
- Make the dressing. Whisk together the maple syrup, lime juice, and lime zest until well-combined.
- Put it together. Add the fruit to a large bowl, then pour the dressing over the top. Gently toss to coat, then serve.
Fruit Salad Tips and Variations
I have a few more tips for making this rainbow fruit salad shine.
- Make sure the fruit is dry . Berries have a tendency to smuggle in extra moisture, and that will water down the dressing. I rinse the berries and then let them air dry in a large colander, but if you don’t have time for this, you can transfer them to a few layers of paper towels and gently pat them dry.
- Add poppy seeds to the dressing. They give the salad a fun little crunch!
- Swap the maple syrup for agave nectar. It has a more neutral flavor, so if you’re not a fan of maple, agave is a great choice.
Serving Suggestions
- For breakfast: Layer your rainbow fruit salad with Vegan Yogurt and granola for a breakfast parfait or serve the fruit over Banana Pancakes .
- As a side: I love serving fruit salad as a healthier alternative to fries with my family’s favourite Meaty Beet Burgers , but it really pairs with just about anything!
- For dessert: Serve the fruit over Vegan Lemon Loaf or pound cake.
Storage Instructions
You can store this rainbow fruit salad in an airtight container for up to 3 days and give it a good stir before serving. If I’m making it for meal prep, I like to portion it into individual containers.
More Vegan Recipes With Fresh Fruit
- Strawberry Salsa
- Easy Grilled Pineapples
- Lemon Blueberry Bread
- Strawberry Mango Smoothie
Ingredients
Rainbow Fruit Salad
- 1 pound strawberries , hulled and sliced 453g
- 1 ⅓ cups blackberries , 170g
- 1 ¼ cups blueberries , 183g
- 1 cup kiwis , halved and cubed 170g
- 1 cup pineapple chunks , 192g
Maple Lime Dressing
- ¼ cup maple syrup , 118 mL
- juice one lime , about 1 tablespoon
- zest of one lime , about 2 teaspoons
Instructions
- In a large bowl, add all the fruits.
- In a small bowl, mix together the maple lime dressing ingredients, whisking thoroughly. Pour over the fruits and toss with a wooden spoon. Serve and enjoy!
Notes
Rainbow Fruit Salad with Maple Lime Dressing
Ingredients
Rainbow Fruit Salad
- 1 pound strawberries hulled and sliced 453g
- 1 ⅓ cups blackberries 170g
- 1 ¼ cups blueberries 183g
- 1 cup kiwis halved and cubed 170g
- 1 cup pineapple chunks 192g
Maple Lime Dressing
- ¼ cup maple syrup 118 mL
- juice one lime about 1 tablespoon
- zest of one lime about 2 teaspoons
Instructions
- In a large bowl, add all the fruits.
- In a small bowl, mix together the maple lime dressing ingredients, whisking thoroughly. Pour over the fruits and toss with a wooden spoon. Serve and enjoy!
Video
Notes
Nutrition
Rainbow Fruit Salad with Maple Lime Dressing https://jessicainthekitchen.com/rainbow-fruit-salad-maple-lime-dressing/ January 15, 2026
There’s just nothing like Moravian Sugar Cake! My vegan version is soft and lightly chewy like the original, but the buttery cinnamon sugar topping is plant-based.
Moravian sugar cake is a staple in Moravian communities in Pennsylvania and it really isn’t your typical cake. While it might look like a coffee cake , it’s made with a yeasted dough and that yeasted dough is made with potatoes. These two attributes give the cake a totally unique texture that’s a little bit chewy, but also light, pillowy, and fluffy. (If you’ve ever had rolls or bread made with mashed potatoes or potato flour, you know what I’m talking about.) It’s SO good! This is the kind of recipe perfect for holiday brunches, your monthly book club get-togethers, or savouring with a cup of tea on a quiet afternoon.
Why This Cinnamon-Spiced Moravian Sugar Cake Is Positively Swoon-Worthy
I love that this recipe takes familiar flavours and transforms them into such a unique treat! Here’s what makes this cake a standout:
- The most tender crumb. Mashed potatoes add a bit of magic to yeast doughs, making them ultra tender, super fluffy, and pillowy soft. (And no, they won’t make the cake taste like potatoes!)
- Classic cinnamon sugar topping. A buttery, caramelised, crumbly cinnamon topping makes Moravian sugar cake impossible to resist.
- Simple vegan swaps. Taking a nod from my Vegan Japanese Milk Bread , vegan milk and vegan butter are the only swaps needed here. No expensive or hard-to-find egg substitutes!
Notes on Ingredients
Here are the ingredients you’ll need to make your own Moravian sugar cake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour
- Mashed potatoes – I recommend using russet potatoes.
- Vegan milk – Make sure it’s unsweetened and unflavoured.
- Granulated sugar
- Vegan butter – You can use my Homemade Vegan Butter if you’d like! You’ll need butter for the dough and for the topping.
- Active dry yeast – Learn more: Is Yeast Vegan?
- Kosher salt
- Light brown sugar and cinnamon – For a warmly spiced, caramelised topping.
How to Make Moravian Sugar Cake
Because this cake is made with yeast, you’ll need to account for the rising time when planning your baking. Let’s get started!
Cook and mash the potatoes.
- Boil and mash the potatoes. Cook the potatoes in salted water until they’re tender, then mash them in the pot and let them cool slightly. Measure out the amount you need for the recipe.
- Activate the yeast. Stir together the warm vegan milk, sugar, and yeast. The mixture should be foamy after about 10 minutes. (Learn more: How to Test Yeast to See if It’s Still Good )
Form the dough and knead.
- Make the dough. Mix the potatoes, butter, and salt, then add the yeast mixture, followed by the flour. Knead until smooth and shape into a ball.
- Let the dough rise. Set the ball of dough in a greased bowl. Cover and rise until doubled, about 1 hour.
Assemble the cake.
- Shape the cake. Press the dough into a greased 9×9 pan. Cover and rest for 20 minutes.
- Add the topping. Dimple the dough with greased fingers. Sprinkle with cinnamon sugar and pour melted butter over the top.
- Bake. Place the pan in the oven and bake at 350°F until golden and crisp on the top. Cool slightly, then slice and serve.
Tips and Variations
I have a few more pointers to help you make sure this Moravian sugar cake turns out perfect!
- Watch the dough, not the timer. A cooler or warmer kitchen can affect the rise time. Look for the dough to double in bulk rather than setting a timer for an hour and going by that. (You can even take a picture of the dough on your phone so you have a visual to help you see when it’s doubled in size.)
- Don’t serve immediately. I know it’s hard to resist! But just like with a loaf of bread, the cake will continue to “bake” from the residual heat after you take it out of the oven. Slicing too soon will risk a doughy, under-baked centre.
- Add another layer of spice flavour. A pinch of nutmeg, ginger, or cardamom would be nice in the topping, or swap the cinnamon for Pumpkin Pie Spice .
Serving Suggestions
Serve slices of Moravian sugar cake with other vegan brunch options like my Overnight Breakfast Strata Recipe , Biscuits and Gravy Casserole , or Perfectly Crispy Breakfast Potatoes .
How to Store
Store Moravian sugar cake covered at room temperature for 2 to 3 days or freeze for up to 3 months. If you’d like, you can reheat slices briefly in the microwave.
More Vegan Yeast Recipes
- Classic French Bread Recipe
- Olive Bread
- Vegan Cinnamon Rolls
- No Knead Bread (Dutch Oven Bread)
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour , 300 g
- ⅔ cup boiled potatoes , mashed until smooth, 140 g
- ⅔ cup warm vegan milk , about 100°F / 38°C – 160 mL
- ⅓ cup granulated sugar , 65 g
- 5 tablespoons vegan butter , melted – 70 g
- 2 teaspoons active dry yeast , 7 g
- ¼ teaspoon kosher salt , 1.5 g
For the Topping:
- 6 tablespoons vegan butter , melted and cooled – 85 g
- ¾ cup light brown sugar , 150 g
- 1 ½ teaspoons ground cinnamon , 4.5 g
Instructions
Boil and Mash the Potatoes:
- Peel and cut 1 medium potato (about 200 grams) into chunks.
- Place in a pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer and cook 12–15 minutes, until very tender.
- Drain well, return the potatoes to the pot for 1 minute to evaporate excess moisture.
- Mash until completely smooth and let cool until just warm.
Make the Dough:
- In a small bowl, combine warm vegan milk, granulated sugar, and yeast.
- Let stand 10 minutes, until foamy.
- In a large bowl, mix together: mashed potatoes, melted vegan butter, and salt.
- Add the activated yeast mixture and stir.
- Add flour and knead the dough 5–7 minutes, until smooth and elastic.
- Shape into a ball and place in a greased bowl.
- Cover and let rise in a warm place for 1 hour, or until doubled.
Shape the Dough:
- Preheat oven to 350°F (175°C).
- Grease a 9×9inch (23×23 cm) pan with vegan butter.
- Punch down the dough and press it evenly into the pan.
- Cover loosely and let rest 20 minutes.
Make the Traditional “Crater” Topping:
- With buttered fingers, press deep dimples all over the dough—almost to the bottom, but without tearing it.
- Mix the brown sugar and cinnamon, then sprinkle evenly over the top.
- Pour the melted butter over the surface.
- You can poke again to create more swirling patterns.
Bake and Cool:
- Bake 25–30 minutes until golden, bubbling at the edges, and crisp on top.
- Cool slightly before slicing.
- Serve warm or at room temperature.
