Easter Fruit Salad (Printable)
Fresh strawberries, pineapple, kiwi, and berries tossed in honey-lime dressing. A vibrant spring dessert.
# What You'll 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, fresh or canned, 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.
02 - Whisk together honey, lime juice, lime zest, and poppy seeds in a small bowl until fully incorporated.
03 - Drizzle the dressing evenly over the fruit. Gently toss to coat all pieces without crushing delicate berries.
04 - Sprinkle chopped mint leaves over the salad immediately before serving for optimal freshness and color.
05 - Refrigerate for 30 minutes to meld flavors, or serve immediately if preferred. Best served chilled.
# Expert Tips:
01 -
- The honey-lime dressing makes every fruit taste like its best self
- It comes together in twenty minutes but looks like you fussed
- The poppy seeds add this tiny crunch that keeps everyone guessing
02 -
- Never add the dressing more than two hours before serving or the fruit will become sad and watery
- Bananas turn brown and slimy in fruit salad—leave them out entirely
- The mint goes bitter if it sits too long in the dressing, so add it at the very last moment
03 -
- Cut all fruit to roughly the same size for the most pleasant eating experience
- Pat wet fruit dry before tossing—the dressing will cling better