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.
Full Recipe Card
Ingredients
Dressing
1 lemon (zest and juice)
2 tbsp maple syrup
1 tsp poppy seeds
Fruit
16 oz strawberries, quartered
4 kiwi, sliced into half moons
1 pineapple, cored and cubed
Instructions
In a large bowl, zest and juice the lemon.
Add maple syrup and poppy seeds. Whisk to combine.
Add strawberries, kiwi, and pineapple. Toss gently to coat.
Chill until ready to serve. Toss again before serving.
