Treat your family and friends to a refreshing, colorful blend of fruit and grains! This Easter fruit salad perfectly complements your spring holiday celebration.
Spring has sprung! And I don’t know about you, but I’m craving fresh, colorful fruits. And with Easter coming,
This Easter Fruit Salad offers up show-stopping color and fruity flavor in a classically-refreshing, simple dressing of honey and lime.
Share this salad with your family and friends as part of a festive Easter brunch!
Tips for Making Easter Fruit Salad
We love a good make-ahead recipe, but this recipe really shines when you prep it and eat it the same day.
Choose fruits that are ripe and sweet but not too mushy, so they hold their shape when you toss them with the couscous.
If you can find whole wheat couscous, go ahead and use it in this Easter Fruit Salad! You’ll add extra fiber and nutrients and you’ll still enjoy a delicately-textured grain.
Let your couscous fully cool before tossing with the fruits. You can serve this salad at room temperature or chilled. It’s delicious both ways!
Easter Fruit Salad
- 2 medium kiwi
- 2 cup pineapple
- 1 cup raspberries
- 1 cup peaches
- 1 cup apricots
- 1/2 cup couscous uncooked
- 3 tbsp fresh lime juice
- 2 tbsp honey
- Peel and chop kiwi, pineapple, and peaches.
- Bring 1 cup of water to a boil with a pinch of salt in a large pot. Once the water is boiling, add the couscous and stir to combine. Turn the heat off and cover pot with a lid. Remove from heat and let sit until water is absorbed. Cool to room temperature.
- Combine all fruit into a medium bowl. Once couscous is cooled, add to the bowl.
- For the dressing, whisk the lime juice and honey together. Pour over the fruit and couscous.
- Fold gently to coat. Serve cold.