Easter Fruit Salad (Print Version)

Colorful medley of fresh spring fruits with honey-lime dressing and mint garnish.

# Recipe Ingredients:

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 - 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 well combined.

03 - Drizzle the dressing evenly over the fruit. Gently toss to coat all pieces without mashing delicate berries.

04 - Sprinkle chopped mint leaves over the salad just before serving to maintain vibrant color and flavor.

05 - Refrigerate for 30 minutes to meld flavors, or serve immediately for a crisp, refreshing dish.

01 -

The honey-lime dressing makes every fruit taste like it was picked at peak sweetness
It comes together in 20 minutes but looks like you spent hours arranging it
The poppy seeds add this tiny crunch that keeps people guessing

02 -

Dont add the mint until right before serving or it will start to wilt and turn the whole salad brown
If using canned mandarin oranges, really drain them well or the salad gets watery fast
The fruit continues releasing liquid, so don't dress it more than an hour before you plan to serve

03 -

Let the fruit come to room temperature before tossing—cold fruit doesn't absorb the dressing as well
Taste a piece of dressed fruit and adjust with more honey or lime before serving