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5.0 from 3 votes

Easter Fruit Salad

Melons, berries, pineapple and kiwi and more come together to create a bright and vibrant Easter Fruit Salad that’s bursting with spring color.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 servings
Calories: 164 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

Fruit Salad
  • 1 cup (177g) cantaloupe cut in cubes
  • 1 cup (177g) melon cut in cubes
  • 1 cup (190g) blueberries
  • 1 ½ cups (249g) strawberries hulled and sliced
  • 1 cup (225g) pineapple peeled, halved and sliced
  • 2 mandarins peeled
  • 3 kiwis peeled, halved and sliced
  • 1 cup (151g) seedless black grapes
  • 1 cup (151g) seedless red grapes
Lime Mint Dressing
  • 2 tablespoons maple syrup or agave syrup
  • ¼ cup chopped mint
  • 2 tablespoons lime juice

Instructions

    Cup of Yum
  1. Wash, peel and cut all the fruits into bite sized pieces.
  2. Combine the fruit in a large salad bowl.
  3. Combine all the dressing ingredients in a small bowl. Pour over the fruit and toss all ingredients together.
  4. Put it in the refrigerator to chill for at least 20 minutes.
  5. Toss again and serve.

Notes

  • Fresh lime juice is much more flavorful than bottled juice so it’s worth it to use fresh limes. 
  • Use fresh, ripe fruits for the best flavor and texture. Avoid fruits that are overripe or underripe, as they may not taste as good or hold up well in the salad.
  • Cut and prepare your fruits ahead of time to save time on Easter day. Store them in an airtight container in the refrigerator until you're ready to assemble the salad.
  • Berries are on the Dirty Dozen list so if your budget allows, buy organic fruit or local produce you are familiar with. Your body will thank you! 
  • Nuts, seeds, or coconut flakes can be added to give extra texture or flavor if desired. 
  • Fruit salad should be served chilled so allow time for it to sit in the fridge before serving. 
  • The Easter fruit salad can be served with homemade whipped cream, some vanilla ice cream or even as a standalone side for a light dessert option.
  • There is 1 Bl
  • in one serving of this.
  • Fresh lime juice is much more flavorful than bottled juice so it’s worth it to use fresh limes. 
  • Use fresh, ripe fruits for the best flavor and texture. Avoid fruits that are overripe or underripe, as they may not taste as good or hold up well in the salad.
  • Cut and prepare your fruits ahead of time to save time on Easter day. Store them in an airtight container in the refrigerator until you're ready to assemble the salad.
  • Berries are on the Dirty Dozen list so if your budget allows, buy organic fruit or local produce you are familiar with. Your body will thank you! 
  • Nuts, seeds, or coconut flakes can be added to give extra texture or flavor if desired. 
  • Fruit salad should be served chilled so allow time for it to sit in the fridge before serving. 
  • The Easter fruit salad can be served with homemade whipped cream, some vanilla ice cream or even as a standalone side for a light dessert option.
  • There is 1 Blue Plan SmartPoints in one serving of this.

Nutrition Information

Calories 164kcal (8%) Carbohydrates 41g (14%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.1g Sodium 20mg (1%) Potassium 500mg (14%) Fiber 6g (24%) Sugar 28g (56%) Vitamin A 2634IU (53%) Vitamin C 90mg (100%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 164

% Daily Value*

Calories 164kcal 8%
Carbohydrates 41g 14%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.1g 1%
Sodium 20mg 1%
Potassium 500mg 11%
Fiber 6g 24%
Sugar 28g 56%
Vitamin A 2634IU 53%
Vitamin C 90mg 100%
Calcium 69mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.