A vibrant, fresh fruit salad is one of my favorite ways to celebrate the change from winter to spring. Make it special with a simple sweet lime dressing and fresh mint. Always a welcome addition to Sunday brunch or as an elegant side to your Easter ham.
Spring has sprung my friends and I am feeling it. We’ve had incredible, unseasonably warm weather here in Northern California for the past several days. I’m talking mid-80’s, crystal clear blue skies…perfection. I am a California girl through and through and this is the weather I live for. We also happen to be in the midst of a severe drought and while we all have our fingers crossed for a great big burst of rain, it’s impossible not to enjoy the gorgeousness outside.
When I feel that first shift from winter to spring it’s time to make a great big, beautiful fruit salad and the timing could not have been better.
We drove down to Santa Barbara last week to retrieve Boy #4 after his very last final to bring him home with us for Spring Break. Because after all, who wants to go to Mexico or Vegas when you can spend Spring Break in San Jose with your parents….woo hoo! (I’m so happy he’s not in Mexico or Vegas).
When I asked him what foods he was craving most he said fruits and veggies – not really what I was expecting! It’s funny what the college experience can do to a young man. He does a great job cooking for himself in his off-campus home but eating fresh healthy foods is always a challenge during the college years. Lucky for him, I had this beauty of a salad on the menu.
Fruit salad is a fabulous choice for your Easter brunch, lunch or dinner menu. You can do the prep ahead and then just toss the chopped fruit with dressing and garnish it with fresh chopped mint just before serving. The Sweet Lime Dressing is so darn simple but adds a wonderfully sweet, citrus-y twist and the chopped mint brightens up the flavors in a beautiful way.
Fruit Salad with Sweet Lime Dressing
For the fruit salad you’ll need approximately 1 heaping cup of each of the following:
- Strawberries, hulled and sliced
- Green Grapes, cut in half
- Champagne, Ataulfo Mangoes (2 or 3), peeled and chopped
- Kiwi, 4 or 5, peeled and thickly sliced
Sweet Lime Dressing:
- 1 lime, juiced (approximately 2 or more tablespoons fresh lime juice)
- 2 tablespoons powdered sugar
- Chopped fresh mint for garnish
- Combine the prepared fruit. In a small bowl, whisk together the lime juice and powdered sugar. Add to the fruit and toss lightly to combine
- If making ahead, toss with dressing and garnish with mint just before serving.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Questions and Reviews
I love this salad but I serve the dressing on the side.
Love making fruit salads but no champagne and powdered sugar just
lime and honey for dressing. It’s a must at family gatherings.
How far in advance can I make this? Plan to make for Christmas breakfast and it would be much easier to get it out of the way now?
Hello Holly. Go ahead and prepare the fruit today and then toss it with the dressing just before serving for the best result. Enjoy and happy holidays!
Please disregard my message. I see now that Champagne Mangos are in the recipe! Not sure how I missed that!
Yes, you’ve got it! Champagne mangos are incredibly sweet and delicious. I highly recommend including them when they are available but you can always sub any type of mango or other fruit.
Beautiful fruit salad presentation! I was just curious as to what the yellow fruit is in the picture. Is it pineapple or mango? I didn’t see it listed in the recipe. Thank you!
I would LOVE the herb mincer!