Easter Fruit Salad (Print)

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.
02 - Whisk together honey, lime juice, lime zest, and poppy seeds in a small bowl until fully incorporated.
03 - Drizzle dressing over fruit mixture. Gently fold until all pieces are evenly coated.
04 - Sprinkle chopped mint leaves over salad just before serving.
05 - Refrigerate for 30 minutes to meld flavors, or serve immediately.

# Expert Tips:

01 -
  • The honey-lime dressing transforms ordinary fruit into something guests repeatedly ask about
  • It comes together in twenty minutes but looks like you put way more thought into it
02 -
  • Apples and bananas turn brown quickly, so avoid them unless you plan to toss everything in lemon juice first
  • The salad tastes best at room temperature, so take it out of the fridge about twenty minutes before serving
03 -
  • Invest in a good citrus zester, the difference between fresh zest and the dried stuff in your spice cabinet cannot be overstated
  • If your fruit tastes underwhelming, a pinch of flaky sea salt helps bring out natural sweetness without making it taste salty

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