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spring fruit salad

Sweet Spring Fruit Salad

Delicious Sweet Spring Fruit Salad recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings: 6 servings
Calories: 425
Ingredients Method

Ingredients
  

For the dressing:
  • 1 large lemon (zested and freshly squeezed)
  • 2 1/2 tbsp maple syrup (I use Coombs Family Farms Grade A)
  • 1 1/2 tsp poppy seeds
  • 1 pinch sea salt
For the fruit base:
  • 16 oz strawberries (hulled and quartered)
  • 5 kiwi (peeled and sliced into 1/4-inch rounds)
  • 1 pineapple (cored and cut into 1-inch chunks)
  • 2 tbsp fresh mint leaves (finely chiffonade)

Method
 

  1. Hull and quarter the strawberries, peel the kiwis and slice them into 1/4-inch rounds, and cut the pineapple into 1-inch chunks after removing the core. Finely chiffonade the fresh mint leaves and set aside. Zest the lemon before cutting it in half and freshly squeezing the juice. Having all your fruit prepped and ready ensures the salad comes together quickly and the fruits won't oxidize or break down.
  2. In a large mixing bowl, whisk together the fresh lemon juice, lemon zest, maple syrup, poppy seeds, and a pinch of sea salt until the syrup is fully dissolved and the mixture is evenly combined. The poppy seeds will add a subtle nutty texture and visual interest. I like to taste the dressing at this point and adjust the sweetness or tartness if needed—some lemons are more acidic than others, so this is your moment to balance the flavors to your preference.
  3. Add all the prepared fruit—strawberries, kiwi, and pineapple—to the bowl with the dressing. Gently toss until all the fruit is evenly coated, being careful not to crush the softer berries. Just before serving, fold in the fresh mint chiffonade to keep it bright and aromatic. The gentle tossing ensures every piece of fruit gets the citrus-maple coating without breaking down the delicate textures.