Easter Fruit Salad (Printable)
Fresh spring fruits in honey lime dressing. Ready in 20 minutes.
# 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, 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 slices, and mandarin oranges in a large salad bowl. Toss gently to distribute evenly.
02 - Whisk together honey, fresh lime juice, lime zest, and poppy seeds in a small bowl until fully incorporated.
03 - Drizzle the honey-lime dressing over the fruit mixture. Fold gently with a spatula until all pieces are lightly coated.
04 - Sprinkle chopped mint leaves over the top just before serving. For enhanced flavor, refrigerate for 30 minutes before serving.
# Expert Advice:
01 -
- No baking required when oven space is precious
- The honey lime dressing makes ordinary fruit taste extraordinary
- It looks stunning on any Easter table with almost no effort
02 -
- The fruit releases liquid as it sits so add the dressing right before serving
- Soft fruits like bananas oxidize quickly so add them at the last minute
- This salad tastes best at room temperature not ice cold from the fridge
03 -
- Use a microplane for the finest lime zest without any bitter white pith
- Dry canned fruit thoroughly on paper towels to prevent watering down the salad