Poppy Seed Fruit Salad

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.

 

Poppy Seed Fruit Salad
 
Prep time
Total time
 
Author:
Serves: 8-10 servings
Ingredients
  • 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
Directions
  1. In a bowl whisk together the apple cider, honey, dry mustard, and olive oil.
  2. 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.
  3. Serve chilled or at room temperature.
 

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By | 2018-06-01T09:36:50+00:00 March 22nd, 2018|Dairy & Soy Free Sides, Food, Sides|6 Comments

6 Comments

  1. Becca | Rabbit Food Runner March 22, 2018 at 1:44 pm

    Oooh yum! I’m imagining having this for a light breakfast, or as a sweet toast topping.

  2. AZ@...And A Dash of Cinnamon March 22, 2018 at 3:53 pm

    Yum I love poppy seeds. I don’t think about putting them in many other things other than lemon poppy seed baked goods. Thanks for the inspiration!

  3. Meredith March 22, 2018 at 7:47 pm

    I can not wait to make this poppy seed fruit salad! The dressing sounds delish and I love how pecans and poppy seeds add a little bit of crunch!

  4. admin March 23, 2018 at 7:21 am

    Those are great ideas that I need to try too

  5. Lizzie Streit March 23, 2018 at 8:06 am

    Ooo delicious! I love poppy seeds. This is such a creative dish for spring!

  6. admin March 24, 2018 at 6:10 am

    Thank you

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