Easter Fruit Salad (Print Version)

Colorful spring fruit medley with zesty honey lime dressing. Ready in 20 minutes.

# What You 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 - 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 fully incorporated.

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 immediately before serving.

05 - Refrigerate for 30 minutes to meld flavors, or serve promptly if preferred.

01 -

The honey lime dressing makes ordinary fruit taste like something from a fancy brunch restaurant
It comes together in twenty minutes but looks like you put in real effort
Leftovers actually taste better the next day when the flavors have mingled

02 -

Don't add the mint until right before serving or it will turn brown and sad looking
The dressing seems too thick at first but the juices from the fruit thin it out perfectly
Bananas will brown and apples will oxidize, so skip them unless you're serving immediately

03 -

Squeeze fresh lime juice over cut apples and pears before adding them to prevent browning
Pat wet fruits like berries dry with paper towels so the dressing doesn't become watered down