Go Back
+ servings
Anti Inflammatory Fruit Salad1
Print Recipe
5 from 2 votes

Fruit Salad in a Jar

Fruit Salad in a Jar is an easy way to enjoy fresh cut fruit salad on the go. Make this colorful salad for a healthier snack to enjoy at home or at work. All you need is a mason jar with a lid, fruit, and a fork! 
Prep Time15 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: Fruit Salad in a Jar
Servings: 7 jars
Calories: 125cal
Author: Amy Desrosiers


  • 2 cups cantaloupe
  • 2 cups pineapple
  • 3/4 cup kiwi
  • 2 cups strawberries
  • 1/2 cup red raspberry
  • 1 banana *if you eat it the same day
  • 1 apple
  • 1 orange
  • 2 tbsps honey
  • 1 tbsp lime juice


  • After peeling, coring, and cutting your fruit salad into chunks add them to a large bowl. 
  • Drizzle with 2 tablespoons of honey and toss with lime juice.
  • Fill (7) 8 ounce mason jars with fruit.
  • Store in fridge for up to 1 week. However, I find it best to eat them within 5 days for ultimate flavor. 


Nutritional facts may vary from what is provided. 
Use banana only if you plan on eating this fruit salad the same day as it gets mushy.
Lime juice will prevent your fruit from turning brown. If you add more apple consider adding more lime juice and honey to counter balance it. 


Serving: 1jar | Calories: 125cal | Carbohydrates: 31g | Protein: 1g | Sodium: 16mg | Potassium: 417mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1655IU | Vitamin C: 94.4mg | Calcium: 32mg | Iron: 0.5mg