Pineapple-Lime Fruit Salad
Fruity Treats
4 small fruit bowls · Active 12 min · Total 12 min
Pineapple brings plenty of juice, so this salad needs only a small lime dressing. Banana goes in last to keep its soft pieces from breaking. A wide spoon can lift fruit more gently than a fork.

Before you begin · grown-up check
The adult checks ready-cut pineapple, washes fruit and stays nearby.
- A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting. No heat is needed; the grown-up stays nearby.
- Adult checks pineapple has no tough core pieces and that the banana is soft enough for a blunt table knife.
Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.
Let’s make it
- Young cookWash hands with soap and water, clear the work area and read all the steps before measuring.
- Young cookMix lime juice and honey in the small bowl until combined.
- Young cookPeel banana and slice on a plate using the blunt table knife.
- Young cookPut pineapple and raspberries in the mixing bowl, add dressing and fold gently.
- Young cookAdd banana and lift the mixture twice with the serving spoon. Divide into four bowls and serve.
The skill you’re learning
Soft fruit can become mushy if stirred too long. Lift from the bottom and let pieces fall gently back into the bowl.
Try one change
Replace raspberries with 1 cup washed blueberries. For younger or less confident eaters, the adult can flatten berries first.
Serving & storing
A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 1 day.
Cook with a grown-up
Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.
Keep your recipe card
Save the printable recipe card · Open the full recipe on Incoprea

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