Spring Fruit Salad

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!

Prep Time 15

Total Time 15

Servings servings

Author Heather

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.

Video

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.

Nutrition