This recipe was originally posted back in 2012 but I’m bringing it back with a much needed update for this months Recipe Redux.
Easter is April 1. Passover begins March 30. Whether or not you are celebrating either holiday, show us your favorite family recipes for springtime celebrations.
Despite what the weather is telling us, it’s officially spring and Easter is next weekend. I can’t believe it either but since it’s happening it’s time for us to prepare. This fruit salad was one of the recipes passed down to us from Jason’s mom and couldn’t be more perfect for the season.
This salad takes an ordinary fruit salad and kicks it up a notch. The combination of sweetness from the fruit and tanginess from the vinaigrette brings so much flavor to the dish. The crunch from the pecans adds a little more texture and finishes the salad off nicely. While the poppy seeds add decoration they also provide additional fiber and minerals to the salad. It’s true, good things sometimes come in small packages.
Keeping true to Phyllis’s recipe I used the fruit called based off her recommendation but a variety of fruit will work here. Just mix about 6 cups of your choice. Next time I will add fruit such as raspberries, cantaloupe, blueberries or strawberries to give it more color.
Refreshing and delicious, this poppy seed fruit salad is perfect for Easter and the warmer days ahead.
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons honey
- ½ teaspoon dry mustard
- ¼ cup olive oil
- 1½ teaspoons poppy seeds
- 3 medium pears (chopped) About 3 cups
- 3 cup red grapes (cut in half)
- ½ cup crushed pecans
- In a bowl whisk together the apple cider, honey, dry mustard, and olive oil.
- Add the chopped pears and grapes to a serving bowl and top with the chopped pecans. Sprinkle in the poppy seeds. Pour in the vinaigrette and mix until all the fruit is coated and everything is evenly distributed.
- Serve chilled or at room temperature.