Fruit Salad Weekly Meal Prep
Fruit Salad Weekly Meal Prep
Ingredients
- 1 pineapple, whole
- 1 pint strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 1/2 cups red grapes
- 1 mango, ripe
- 3 kiwi
- 1/2 lime
- 2 tablespoons honey, or as needed
- 1/4 cup fresh mint leaves
Instructions
- 1
Take the whole pineapple. Carefully cut off the top and bottom ends. Stand the pineapple upright and, using a sharp knife, carefully slice downwards to remove the skin in strips, following the curve of the fruit.
⏱️ 3 min
- 2
Cut the peeled pineapple into quarters lengthwise. Lay each quarter flat and carefully slice out the hard, fibrous core from the center.
⏱️ 2 min
- 3
Dice the cored pineapple quarters into small, bite-sized pieces, approximately 1/2-inch to 3/4-inch cubes.
⏱️ 3 min
- 4
Transfer the diced pineapple into a large glass bowl, which will be used for mixing all the fruits.
⏱️ 1 min
- 5
Rinse the strawberries thoroughly. Remove their green tops using a small knife or by pinching them off.
⏱️ 2 min
- 6
Chop the strawberries into quarters or smaller pieces, depending on their size, to match the bite-sized pineapple.
⏱️ 1 min
- 7
Add the chopped strawberries to the large bowl with the pineapple.
⏱️ 1 min
- 8
Rinse the blueberries and add them directly to the bowl.
⏱️ 1 min
- 9
Rinse the raspberries and add them directly to the bowl.
⏱️ 1 min
- 10
Rinse the red grapes and add them directly to the bowl.
⏱️ 1 min
- 11
Take the whole mango. Using a vegetable peeler or a small knife, carefully peel the skin off the mango.
⏱️ 2 min
- 12
Slice the mango flesh off the large, flat pit. Then, dice the mango flesh into bite-sized pieces.
⏱️ 2 min
- 13
Add the diced mango to the fruit mixture in the bowl.
⏱️ 1 min
- 14
Take the whole kiwis. Using a vegetable peeler or a small knife, carefully peel the skin off the kiwis.
⏱️ 2 min
- 15
Slice the peeled kiwis into rounds, then quarter these rounds to create smaller, bite-sized pieces.
⏱️ 1 min
- 16
Add the chopped kiwi to the bowl with the other fruits.
⏱️ 1 min
- 17
Gently mix all the fruits in the bowl using a large spoon or spatula until they are well combined and evenly distributed.
⏱️ 2 min
- 18
Cut the lime in half. Squeeze the juice from one half of the lime directly over the fruit salad. This helps prevent browning and adds a bright flavor.
⏱️ 1 min
- 19
Drizzle honey generously over the fruit salad, adjusting the amount to your preferred sweetness.
⏱️ 1 min
- 20
Take the fresh mint leaves, rinse them, and finely chop them.
⏱️ 1 min
- 21
Sprinkle the chopped mint over the fruit salad.
⏱️ 1 min
- 22
Mix the fruit salad again gently to evenly distribute the lime juice, honey, and mint throughout all the fruits.
⏱️ 1 min
- 23
Portion the prepared fruit salad into individual clear meal prep containers with lids for easy storage and consumption throughout the week. Store in the refrigerator.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fruit Salad Weekly Meal Prep
- 1 pineapple, whole
- 1 pint strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 1/2 cups red grapes
- 1 mango, ripe
- 3 kiwi
- 1/2 lime
- 2 tablespoons honey, or as needed
- 1/4 cup fresh mint leaves
Instructions
- 1
Take the whole pineapple. Carefully cut off the top and bottom ends. Stand the pineapple upright and, using a sharp knife, carefully slice downwards to remove the skin in strips, following the curve of the fruit.
⏱️ 3 min - 2
Cut the peeled pineapple into quarters lengthwise. Lay each quarter flat and carefully slice out the hard, fibrous core from the center.
⏱️ 2 min - 3
Dice the cored pineapple quarters into small, bite-sized pieces, approximately 1/2-inch to 3/4-inch cubes.
⏱️ 3 min - 4
Transfer the diced pineapple into a large glass bowl, which will be used for mixing all the fruits.
⏱️ 1 min - 5
Rinse the strawberries thoroughly. Remove their green tops using a small knife or by pinching them off.
⏱️ 2 min - 6
Chop the strawberries into quarters or smaller pieces, depending on their size, to match the bite-sized pineapple.
⏱️ 1 min - 7
Add the chopped strawberries to the large bowl with the pineapple.
⏱️ 1 min - 8
Rinse the blueberries and add them directly to the bowl.
⏱️ 1 min - 9
Rinse the raspberries and add them directly to the bowl.
⏱️ 1 min - 10
Rinse the red grapes and add them directly to the bowl.
⏱️ 1 min - 11
Take the whole mango. Using a vegetable peeler or a small knife, carefully peel the skin off the mango.
⏱️ 2 min - 12
Slice the mango flesh off the large, flat pit. Then, dice the mango flesh into bite-sized pieces.
⏱️ 2 min - 13
Add the diced mango to the fruit mixture in the bowl.
⏱️ 1 min - 14
Take the whole kiwis. Using a vegetable peeler or a small knife, carefully peel the skin off the kiwis.
⏱️ 2 min - 15
Slice the peeled kiwis into rounds, then quarter these rounds to create smaller, bite-sized pieces.
⏱️ 1 min - 16
Add the chopped kiwi to the bowl with the other fruits.
⏱️ 1 min - 17
Gently mix all the fruits in the bowl using a large spoon or spatula until they are well combined and evenly distributed.
⏱️ 2 min - 18
Cut the lime in half. Squeeze the juice from one half of the lime directly over the fruit salad. This helps prevent browning and adds a bright flavor.
⏱️ 1 min - 19
Drizzle honey generously over the fruit salad, adjusting the amount to your preferred sweetness.
⏱️ 1 min - 20
Take the fresh mint leaves, rinse them, and finely chop them.
⏱️ 1 min - 21
Sprinkle the chopped mint over the fruit salad.
⏱️ 1 min - 22
Mix the fruit salad again gently to evenly distribute the lime juice, honey, and mint throughout all the fruits.
⏱️ 1 min - 23
Portion the prepared fruit salad into individual clear meal prep containers with lids for easy storage and consumption throughout the week. Store in the refrigerator.
⏱️ 2 min