Easter Fruit Salad with Fresh Spring Fruits (Printer-Friendly)
Colorful fresh fruit medley with zesty honey-lime dressing and mint garnish.
# 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 and 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 Steps:
01 - Place strawberries, pineapple, grapes, blueberries, kiwi slices, and mandarin oranges in a large salad bowl.
02 - Whisk together honey, fresh lime juice, lime zest, and poppy seeds in a small bowl until fully blended.
03 - Drizzle dressing evenly over fruit. Gently toss to coat all pieces without bruising delicate berries.
04 - Sprinkle chopped mint leaves over salad just before serving for optimal aroma and presentation.
05 - Refrigerate for 30 minutes to meld flavors, or serve immediately. Best enjoyed chilled.
# Expert Advice:
01 -
- It brings people together without requiring any oven time or complicated techniques
- The honey-lime dressing makes even grocery store fruit taste like it came from a farm stand
02 -
- Fruit salad tastes best after sitting for 30 minutes, but don't let it sit longer than 4 hours or the textures start breaking down
- The poppy seeds will settle at the bottom, so give the bowl a gentle fold before serving
03 -
- Buy an extra cup of berries to replace any that look sad or mushy when you prep
- If using canned mandarin oranges, pat them dry with paper towels so they don't water down the dressing