Easter Fruit Salad (Printable Version)

Colorful fresh fruits with sweet 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, drained)

→ Dressing

07 - 2 tablespoons honey
08 - 1 tablespoon fresh lime juice
09 - 1 teaspoon finely grated lime zest
10 - 1 teaspoon poppy seeds (optional)

→ Garnish

11 - 1/4 cup fresh mint leaves, chopped

# Method:

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 (if using) in a small bowl until fully incorporated.
03 - Drizzle the dressing over the combined fruits. Gently toss to ensure all pieces are evenly coated.
04 - Sprinkle chopped mint leaves over the salad just before serving.
05 - Refrigerate for 30 minutes to allow flavors to meld, or serve immediately.

# Chef's Tips:

01 -
  • It comes together in literally twenty minutes but looks like you put in way more effort
  • The honey lime dressing elevates simple fruit into something people keep talking about
02 -
  • I learned the hard way that adding the mint too early makes it wilt and turn sad looking
  • Dont skip the chill time if you can swing it because the fruit macerates in its own juices
03 -
  • Use a vegetable peeler on the kiwi instead of a paring knife to save more of that gorgeous green flesh
  • Room temperature fruit absorbs the dressing better than cold fruit straight from the fridge

Go Back