I recall a spring gathering where I wanted to offer something fresh and colorful to balance the usual Easter sweets. I grabbed different fruits from my fridge, cut them into bite size pieces, and topped them with a zesty dressing. The fruit salad came together in a way that felt both light and celebratory. Friends and family loved the combination of vivid colors and the hint of citrus. Now, this Healthy Easter Fruit Salad recipe resurfaces each spring, reminding everyone that a sweet treat can also be refreshing and full of nutrients.

Time, Servings, and Calories

Prep Time: 15 minutes
No Cooking Required
Servings: About 6
Approximate Calories: 80 per serving

Calorie counts vary based on the fruits you choose and the dressing you add. This recipe offers flexibility in ingredients and portion sizes.

Step by Step Directions

Gather a Colorful Array of Fruit
Choose at least three or four types of fruit in different colors. Popular picks include strawberries, pineapple, kiwi, grapes, and melon. Wash them thoroughly and pat them dry.
Cut into Bite Size Pieces
Slice or chop fruit into chunks that are easy to pick up with a fork. Remove any inedible skins or seeds. Keep the pieces similar in size so the salad looks neat and balances well.
Optional Citrus Dressing
In a small bowl, whisk together the juice of half an orange or lemon with a teaspoon of honey or a sugar free sweetener. Add a pinch of cinnamon or fresh mint if you enjoy a subtle burst of flavor. This dressing keeps the fruit bright and adds a hint of tang.
Toss Gently
Place the fruit in a large serving bowl. Drizzle the dressing over the top. Use a wooden spoon or spatula to toss the fruit carefully, making sure each piece gets a touch of the dressing. Avoid over mixing to keep the fruit’s shape intact.
Add a Festive Touch
For Easter flair, top the salad with pastel colored sprinkles or edible flowers if you like. For a healthier twist, sprinkle crushed nuts or coconut flakes. A few mint leaves can also bring extra color and aroma.
Chill Before Serving
If you have time, cover the bowl and let the salad rest in the fridge for 15 to 30 minutes. Chilling helps the flavors come together. Serve it in a clear bowl so guests can admire the colorful layers.

Nutrition Facts (Approximate)

Protein: Around 1 gram per serving
Carbs: About 20 grams per serving
Fats: Near 0 grams unless you add nuts or another topping
Fiber: 2 to 3 grams

Exact values depend on the specific fruits and dressing ingredients.

Tips for Storage and Serving

You can keep leftover fruit salad in a sealed container in the fridge for about two days, though certain fruits (like bananas or apples) may brown or soften. If you plan to store it, add those fruits just before serving to maintain freshness.

Personal Flavor Tweaks

Use berries like blueberries or raspberries for extra color.
Add a squeeze of lime juice if you want a sharper tang.
Stir in a spoonful of Greek yogurt or cottage cheese for a creamier salad with a bit of protein.
Top with sugar free chocolate chips for those who like a sweet surprise.

Pairing Suggestions

This fruit salad pairs well with a protein forward main dish, like grilled chicken or a frittata. It also works as a dessert if you follow a heavier meal. For a brunch spread, serve it alongside mini muffins or a light quiche.

Pin This Recipe

If you love easy, crowd pleasing dishes, pin or bookmark this healthy Easter fruit salad idea. It’s simple to make, adaptable to various diets, and brightens up any table. Check out our free meal planner for more balanced meal and snack inspirations.