For the Dressing
2 tablespoons fresh lime juice
1 c honey
1/3 cup pineapple juice
1 teaspoon fresh ginger finely grated
For the Fruit
2 1/2 c mandarin segments
3 c cubed mango (from 4 large mangoes)
4 1/2 c fresh pineapple chunks (from 1 fresh pineapple)
4 c strawberries, quartered (from 1 quart fresh strawberries)
2 c sliced kiwi (from 6 kiwi)
In a medium bowl, whisk together the lime juice, honey, and ginger until it is incorporated. Cover and refrigerate until ready to serve.
Cut fruit into bite-size pieces and combine in a large bowl. NOTE: If prepping the fruit the day before, don’t cut up the kiwi.
MAKE AHEAD NOTE: Can be made up to this point up to 1 day in advance, keeping the dressing seperate. Cover both and refrigerate.
Up to two hours prior to serving, peel and slice the kiwi. Add to the salad. Gently stir to distribute.
Immediately prior to serving pour dressing over fruit, toss to uniformly coat and serve.