Easter Fruit Salad with Lime, Mint, and Vanilla Glaze Recipe
A refreshing and vibrant Easter Fruit Salad featuring a medley of fresh strawberries, blueberries, blackberries, pineapple, cantaloupe, and kiwi, enhanced with a zesty lime squeeze, fresh mint, and a delicate vanilla glaze. Perfect for spring celebrations or a light, healthy dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus 1 hour chilling
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit
- 2 cups strawberries, halved
- 1 cup blueberries
- 1 cup fresh blackberries
- 1 cup fresh or canned pineapple chunks
- 1 cup cantaloupe chunks
- 2 kiwis, peeled and sliced
For the Dressing
- 1 lime, fresh squeezed
- Fresh mint, chopped (plus extra for garnish)
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- Water, a small amount as needed
Instructions
- Make the vanilla glaze: In a small bowl, combine the powdered sugar and vanilla extract. Add a small amount of water gradually, whisking until the glaze is smooth and pourable. Set aside.
- Prepare the fruit salad: Place all the prepared fruits—strawberries, blueberries, blackberries, pineapple chunks, cantaloupe chunks, and kiwi slices—onto a large serving bowl or platter.
- Add lime and mint: Squeeze the fresh lime juice over the fruit and gently toss with a large spoon to coat the fruits evenly. Add chopped fresh mint now if desired, or reserve mint for garnish.
- Drizzle glaze: Pour the prepared vanilla glaze over the fruit mixture and gently stir, taking care not to break up the fruit.
- Chill before serving: Refrigerate the salad for at least 1 hour to allow flavors to meld and the glaze to set slightly.
- Garnish and serve: Before serving, sprinkle additional fresh mint on top for garnish and a fresh burst of flavor.
Notes
- Use fresh or canned pineapple chunks based on availability.
- The glaze thickness can be adjusted by adding more or less water.
- Gently toss fruit to prevent bruising and maintain texture.
- Salad can be prepared a few hours ahead and refrigerated.
- Fresh mint can be omitted or substituted with fresh basil for a different flavor profile.
