Easter Fruit Salad (Print Version)

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

# 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, fresh or canned, 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 dressing over fruit and fold gently to coat evenly without crushing delicate pieces.

04 - Sprinkle chopped mint leaves over salad immediately before serving.

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

01 -

The honey-lime dressing makes ordinary fruit taste like something from a fancy brunch spot
You can prep it ahead and it actually gets better as it sits
It looks stunning on any table but takes almost no effort

02 -

Dont add bananas or apples because they brown and turn mushy no matter what you do
The salad releases liquid as it sits so dont panic if theres juice at the bottom of the bowl
Poppy seeds will stick to your teeth so maybe skip them if this is a first-date situation

03 -

Let cut fruit sit for 10 minutes before tossing with dressing so excess liquid drains off
Taste a piece of dressed fruit and add more honey if the fruit was particularly tart