Poppy Seed Fruit Salad.
I’ve found the secret to fruit salad.
And I don’t think I’m ever going to make another fruit salad recipe ever again. This one is the business.
Guys. I have a strawberry addiction. The strawberries are SO good right now. Like, so so good. I am buying an exorbitant amount each week. I’ve made enough recipes to share over the next few weeks while my kitchen is being renovated, and it wasn’t until I really looked at all of the recipes that I realized that I made FIVE recipes with strawberries.
I hope you’re hungry for strawberries.
This recipe comes from Robyn’s new book, Add a Pinch. First of all? This book is GORGEOUS. Everyone who has walked by it in our home has asked “what book is this?! It’s so pretty!” It really is. Second, the recipes are approachable but sound so.dang.good. The next on my list if the white chicken enchilada stuffed shells. Eeeep.
Oh my gosh. I actually turned down the corner for about 15 different recipes in the book. While I would normally think that fruit salad is a cop out choice to share here on the blog, I was really intrigued by the dressing and also thought it was the perfect Easter side dish!
The funny thing is that – the components of the dressing? The ginger and the lemon juice and the poppy seeds? They aren’t something that I’d go crazy over and really decide to actively put on my fruit. I was hesitant to even taste the salad after we made it.
BUT then. Oh my gosh. One bite and I was seriously hooked.
This dressing is absolutely incredible. I could not stop eating the fruit salad. Eddie was eating the fruit salad over the sink straight from the bowl after he ate five fajitas because it was so good. (Also probably because he gave up sweets for Lent and hasn’t cheated at all.) Max gobbled up the fruit salad up like a crazy person.
The flavor is spot on.
My favorite thing of all though is that you can use whatever the heck fruit that you want to use. There are really no guidelines here, aside from the dressing recipe. Which we’ve already established is to die for. I mean, I could drink the stuff.
I also think it’s worth mentioning that the fruit doesn’t swim in the dressing. It’s the perfect amount to coat a few cups of fruit and give them this zing of “oh my gosh what IS that?” flavor. You know? I could practically even consider this dessert, which is huuuuge.
- 8 cups mixed fruit I used strawberries, blueberries, blackberries, kiwi, mango, apples and grapes
- 3 tablespoons fresh orange juice
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
- 1 teaspoon poppy seeds
- 1/2 teaspoon grated fresh ginger
- a handful of fresh mint
Place the fruit in a large bowl. Whisk together the juices, sugar, poppy seeds and ginger until combined. Pour it over the fruit and toss well. I like to throw in a few mint leaves and use it to garnish as well – totally optional!
Maaaaybe just a little scoop of ice cream on top.