Spring fruit salad is filled with seasonal fruits like pineapple, kiwi, and strawberries. The best part is the sweet poppy seed dressing made with fresh lemon juice and maple syrup!
Recipe summary
Flavor: Sweet, fruity, citrusy.
Texture: Crunchy poppy seeds in the dressing add a bit of crunch to complement the juicy seasonal strawberries, kiwi, and pineapple.
Easy to assemble: Have a fruit salad for a crowd ready in about 15 minutes!
Perfect for: Easter, spring picnics, work potlucks.
Other seasons: Summer Fruit Salad, Fall Fruit Salad, and Winter Fruit Salad
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Ingredients and substitutions
- Fruits - Strawberries, kiwi, and pineapple serve as the base for this recipe. Blueberries can also make a great addition later in the spring season. Red or white grapes (like in my fall fruit salad recipe) and cubed apples make a great substitute if needed.
- Lemon juice and zest - You'll need one medium lemon for the dressing in this recipe. We're using the zest and juice to add a bright citrus flavor to the fruit salad. Lemon juice also helps preserve the fruit, especially if you're adding fruits that are prone to browning (like cubed apples).
- Poppy seeds - Add a little crunch and nutty flavor to the dressing. While they can be omitted if desired, I love the subtle crunch they add throughout the salad.
- Maple syrup - Adds a bit of sweetness and helps the dressing cling to the fruit. The maple syrup can be cut in half for a less sweet dressing.
How to make spring fruit salad
- Add dressing ingredients to a large bowl.
- Use a whisk to combine.
- Add sliced fruit to the bowl and toss to coat.
- Transfer to a serving bowl and refrigerate until ready to serve.
Tips and tricks
Zest, then juice - Zest your lemon, then slice it in half and juice it. It's much easier to zest a whole lemon than two halves.
Bite size pieces - Slice your fruits into bite size pieces for easy eating. Keep this in mind when preparing your fruits.
Prepare your dressing first, then slice your fruits - This is especially important if you decide to substitute in fruits that are prone to browning (like apples). The dressing helps seal the fruits to preserve them and prevent browning.
Storage
Spring fruit salad is best served within a few hours of preparing for best flavor and texture.
Leftovers will keep for 2 to 3 days in the refrigerator and will continue to soften and release juices as it sits.
Frequently asked questions
I don't recommend mixing your spring fruit salad together more than a few hours ahead of time for best texture. If you need to prepare your ingredients a day or more ahead of time, store the fruits and dressing separately, then toss the ingredients together just before serving.
Other popular fruits for fruit salads include white grapes, red grapes, cubed apples, blueberries, and blackberries. Keep an eye on what's in season in your area and feel free to add your favorites.
I don't recommend adding soft fruits like bananas to a fruit salad, especially if it won't be served for a few hours. Frozen fruits tend to be too mushy to hold up in a fruit salad and can release excessive amounts of juice that can dye the other fruits (like frozen blueberries).
Fruit salad should be served chilled from the refrigerator or just after preparing.
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📖 Recipe
Spring Fruit Salad
Ingredients
Dressing
- 1 lemon
- 2 tablespoons maple syrup
- 1 teaspoon poppy seeds
Fruit
- 16 ounces strawberries, quartered
- 4 kiwi, sliced into half moons
- 1 cored pineapple, cubed
Instructions
- In a large bowl, zest your lemon. Slice lemon in half and juice entire lemon into bowl. Add maple syrup and poppy seeds. Whisk to combine.
- Add strawberries, kiwi, and pineapple to the dressing and toss until evenly coated.
- Serve immediately or refrigerate until ready to serve.
Equipment Recommendations
Notes
- Make ahead: Salad can be prepared up to one day ahead and stored, covered, in the refrigerator until ready to serve. Give your salad a toss just before serving to incorporate any dressing that may have settled in the bottom of the bowl.
- Serve within a few hours of dressing: Fruit salad is best served within a few hours of mixing. Fruit will begin to break down and release juices the longer it sits.
- Other popular fruits to add: white grapes, red grapes, blueberries, and cubed apples.
- Storage: Leftovers will keep for 2 to 3 days and will continue to soften and break down over time.
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