Name: Spring Fruit Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 lemon zest and juice; 2 tbsp maple syrup; 1 tsp poppy seeds; 16 oz strawberries quartered; 4 kiwi sliced into half moons; 1 pineapple cored and cubed

There’s something magical about a bowl of chilled spring fruit salad—full of vibrant colors, juicy textures, and fresh citrus notes.

With strawberries, kiwi, and pineapple tossed in a light lemon-maple dressing with crunchy poppy seeds, it’s the ultimate seasonal side dish.

This refreshing salad is perfect for brunches, Easter, baby showers, or whenever spring produce is at its peak.

Why You’ll Love This Spring Fruit Salad

Naturally sweet and refreshing

No refined sugar – sweetened with maple syrup

Super quick – ready in just 15 minutes

Gorgeous presentation – colorful and elegant

Perfect for gatherings – potlucks, picnics, holidays

Customizable – swap in your favorite fruits

What You’ll Need (Ingredient Highlights)

Strawberries – juicy and colorful, quartered for bite-size ease

Kiwi – adds tart-sweet contrast and bright green pop

Pineapple – sweet, tangy, and tropical

Lemon zest + juice – brightens the dressing and preserves fruit

Maple syrup – adds natural sweetness and binds the dressing

Poppy seeds – give a delightful crunch and nutty hint

Pro Tips Before You Start

Zest before juicing – it’s easier to zest a whole lemon

Cut fruit into even, bite-size pieces for easy serving

Make the dressing first – it helps coat the fruit evenly and preserves freshness

Don’t skip the lemon – it prevents browning in fruits like apples

Serve chilled – for best texture and flavor

How to Make Spring Fruit Salad

Prepare the dressing
Zest your lemon into a large mixing bowl.

Juice the lemon and add maple syrup and poppy seeds.

Whisk until combined.

Chop the fruit
Quarter the strawberries, slice the kiwi into half-moons, and cube the pineapple.

Toss together
Add all the chopped fruit to the bowl with dressing.

Gently toss until the fruit is evenly coated.

Chill and serve
Serve immediately or transfer to the fridge for up to a few hours.

Give it a gentle toss before serving.

What to Serve It With

Easter brunch or spring picnic menu

Grilled chicken or glazed ham

Quiche or breakfast casseroles

Greek yogurt or whipped cream

Pancakes, waffles, or crepes

Variations / Substitutions

Add blueberries or grapes for more color and texture

Include apples or pears – just toss quickly in dressing to avoid browning

Swap maple syrup with honey if preferred

Use oranges or mandarins for extra citrus burst

Add mint leaves for a refreshing twist

Storage & Leftovers

Fridge: Store leftovers in an airtight container for 2–3 days

Flavor improves as it sits, but texture softens over time

Do not freeze – fresh fruit becomes mushy

Best enjoyed same day for peak freshness and color

FAQs

Can I make this ahead of time?
Yes, but for best results, keep the fruit and dressing separate until just before serving.

What fruits go well in this salad?
Strawberries, kiwi, pineapple, blueberries, grapes, and apples are all great.

Avoid bananas or frozen fruits.

How sweet is the dressing?
Lightly sweet. You can adjust the maple syrup to taste or cut it in half for a less sweet version.

Is this salad vegan?
Yes, as written, it’s naturally vegan and dairy-free.

Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled can be used in a pinch.

Don’t skip the zest if possible!

Will the fruits get mushy?
Eventually, yes. That’s why it’s best served within a few hours.

Can I make this sugar-free?
You can omit maple syrup or use a sugar-free alternative for a lighter option.

Final Thoughts

This Spring Fruit Salad is the perfect way to celebrate the season.

It’s colorful, healthy, easy to make, and always a hit with guests.

Whether you’re prepping for a spring brunch or just want a fresh treat, this salad brings sunshine to any table.