Bright, sweet, tart, and creamy, this Easter Fruit Salad is a perfect dish to celebrate spring!
There is something so delectable about a cold, refreshing fruit salad. This is especially true when you toss favorite fruits together in a sweet and creamy dressing. And that’s what we’re doing in this delicious Easter fruit salad. Its vibrant mix of colors and flavors will be a welcome addition to your Easter table, but it’s also perfect with all of your favorite springtime meals.
Are you familiar with ambrosia salad? Although there are many variations, ambrosia is a classic Southern dish that generally combines pineapple, mandarin oranges, maraschino cherries, and coconut in whipped topping. Some versions include mini-marshmallows and some add sour cream and/or mayonnaise—or even Marshmallow Fluff—to the dressing. Why are we talking about ambrosia in a post about Easter fruit salad? Good question! Here’s the answer: because ambrosia salad is famously served at holidays in the South, it’s often called Easter fruit salad when it graces that holiday table.
But our recipe for Easter fruit salad doesn’t share much with ambrosia beyond the mandarin oranges. What we have here is a dazzling mix of blueberries, blackberries, strawberries, and raspberries, lovely green grapes, crunchy apple, and the soft, sweet mandarin oranges. The dressing is a fabulously creamy combination of tangy yogurt, honey, and the perfect amount of vanilla to bring depth and richness.
Tips for a perfect Easter fruit salad
Try to find the ripest berries and grapes possible; wash them gently in cold water and be sure to pat them completely dry. Any kind of crisp apple will be great in Easter fruit salad; you will be tossing all of the fruits in lemon juice, but if you slice your apples before the other fruits are prepped, drizzle them with lemon juice so they don’t brown. Drain the mandarin oranges completely; you can even gently blot them with a paper towel. For the dressing, we like Greek full-fat yogurt, high-quality honey, and pure vanilla.
How do I store leftovers?
Easter fruit salad can be stored in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
Naturally, something called Easter fruit salad is going to be perfect at Easter! Although we often have it as part of our traditional Easter dinner, featuring The Best Oven-Baked Lamb Chops, Potatoes Au Gratin, and Skillet Asparagus, the fruitiness and sweet creaminess of Easter fruit salad really belong—in my humble opinion—on an Easter brunch buffet. The salad, with its vibrant colors and fresh, sweet and tart flavors, pairs perfectly with Blueberry French Toast Casserole, Pancetta And Chive Quiche, and Easy Buttermilk Biscuits with Homemade Bacon Jam and Orange Marmalade. And if you don’t do Easter, these ideas are great for any springtime celebration!
Easter Fruit Salad
Ingredients
- 3/4 cup blueberries
- 3/4 cup raspberries
- 1/2 cup blackberries
- 2 cups strawberries sliced
- 1 large apple diced
- 1 2/3 cups green grapes halved
- 1 can mandarin oranges (11 ounces) drained
- 2 teaspoons fresh lemon juice
- 8 ounces plain full-fat yogurt
- 3 1/2 tablespoons honey
- 3/4 teaspoon vanilla extract
Instructions
- In a large bowl, add the blueberries, raspberries, blackberries, sliced strawberries, diced apple, halved green grapes, and mandarin oranges. Drizzle with fresh lemon juice and toss gently.
- In a small bowl, whisk together the yogurt, honey, and vanilla extract until smooth. Taste and add more honey if needed.
- Pour the dressing over the fruit and stir gently to coat evenly. For a cooler, more refreshing taste, chill the salad for 20 to 30 minutes before serving.
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