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Easter Fruit Salad

Easter Fruit Salad

Celebrate the renewal of spring with a vibrant Easter Fruit Salad that brings together a burst of natural sweetness and refreshing textures, perfectly capturing the essence of a wholesome, slow-living lifestyle.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 cups Fresh Strawberries, hulled and quartered
  • 1 medium Pineapple, peeled and cubed
  • 1 cup Blueberries, washed and patted dry
  • 3 large Kiwi, peeled and sliced into half-moons
  • 2 small Mandarin Oranges, peeled and segmented
  • 2 tablespoons Raw Honey, locally sourced if possible
  • Fresh Lime Juice from 1 large lime
  • 1 small bunch Fresh Mint Leaves, finely chiffonaded

Method
 

  1. Wash all fresh produce under cool, running water and pat berries dry with a clean linen towel.
  2. Cut the pineapple into uniform, bite-sized cubes.
  3. Peel and slice the kiwis into half-moons and quarter the strawberries.
  4. In a small glass jar, whisk together raw honey and freshly squeezed lime juice until dissolved.
  5. Pour the honey-lime dressing over the fruit and add chopped mint leaves.
  6. Gently toss the mixture to coat the fruit in the dressing.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Notes

Focus on the ripeness of the fruit for the best results. Dressing should be added just before serving for a fresh taste. Store leftovers in an airtight container for up to 2 days.