Easter Fruit Salad (Printable Version)

Fresh spring fruits in honey-lime dressing, ideal for Easter brunch gatherings.

# What You Need:

→ Fresh Fruits

01 - 1 cup strawberries, hulled and halved
02 - 1 cup pineapple, diced
03 - 1 cup seedless green grapes, halved
04 - 1 cup blueberries
05 - 2 kiwis, peeled and sliced
06 - 1 cup mandarin orange segments, drained

→ Dressing

07 - 2 tablespoons honey
08 - 1 tablespoon fresh lime juice
09 - 1 teaspoon finely grated lime zest
10 - 1 teaspoon poppy seeds

→ Garnish

11 - 1/4 cup fresh mint leaves, chopped

# How To Make It:

01 - Place strawberries, pineapple, grapes, blueberries, kiwi, and mandarin oranges in a large salad bowl. Toss gently to distribute evenly.
02 - Whisk together honey, lime juice, lime zest, and poppy seeds in a small bowl until fully incorporated.
03 - Drizzle the dressing over the combined fruits. Fold gently with a spatula until all pieces are lightly coated.
04 - Sprinkle chopped mint leaves over the top just before serving to preserve color and freshness.
05 - Refrigerate for 30 minutes to allow flavors to meld, or serve immediately for a crisper texture.

# Expert Suggestions:

01 -
  • No cooking required, just simple chopping and mixing
  • The honey-lime dressing makes ordinary fruit taste extraordinary
  • It looks stunning on a brunch table and disappears fast
02 -
  • Add delicate fruits like bananas right before serving or they'll brown and get mushy
  • Don't dress the fruit more than an hour ahead or it will start releasing too much liquid
03 -
  • Use a glass bowl to toss the fruit, it won't absorb the bright citrus flavors like plastic sometimes does
  • Let the fruit come to room temperature before serving if you've chilled it, cold fruit has less flavor

Return