Easter Fruit Salad (Printable)

Fresh spring fruits in honey-lime dressing with mint garnish.

# What You'll Need:

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

07 - 2 tablespoons honey

08 - 1 tablespoon fresh lime juice

09 - 1 teaspoon finely grated lime zest

10 - 1 teaspoon poppy seeds

11 - 1/4 cup fresh mint leaves, chopped

01 - Combine 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 mixture. Gently toss to coat all pieces without mashing delicate berries.

04 - Sprinkle chopped mint leaves over the salad immediately before serving to preserve color and aroma.

05 - Refrigerate for 30 minutes to meld flavors, or serve immediately for a crisper texture.

01 -

The honey lime dressing wakes up every fruit and makes even grocery store berries taste like they were picked that morning
You can assemble it in under 20 minutes and let it chill while you handle everything else on your holiday prep list
This salad looks like spring exploded on a platter and somehow makes people who claim they hate fruit reach for seconds

02 -

Bananas and apples will turn brown and mushy so save those for a different fruit salad situation
The longer this sits the more liquid accumulates at the bottom, which is actually delicious poured over yogurt the next morning
If you are making this ahead, add the mint just before serving or it will look sad and wilted

03 -

Use a serrated knife to slice through the kiwi without squishing it, and slice it crosswise for those picture perfect rounds
Room temperature fruit absorbs the dressing better than cold fruit right from the refrigerator