Description

A vibrant and refreshing fruit salad shaped like Easter eggs, perfect for holiday brunches or as a healthy dessert. This colorful dish combines seasonal fruits with a light honey-lime dressing for a festive touch.

Ingredients

Scale

For the Crust:

For the fruit salad:
2 cups watermelon, diced
1 1/2 cups cantaloupe, diced
1 1/2 cups honeydew melon, diced
1 cup strawberries, hulled and quartered
1 cup blueberries
1 cup green grapes, halved
1 cup red grapes, halved
1 kiwi, peeled and diced
For the dressing:
2 tablespoons honey
1 tablespoon fresh lime juice
1 teaspoon lime zest
1/4 teaspoon vanilla extract
For garnish:
1/4 cup shredded coconut (optional)
Fresh mint leaves

Instructions

1. Prepare the Crust:

1. Prepare all fruits: Wash, dry, and cut into uniform bite-sized pieces. Keep different colored fruits separate for assembly.
2. Make the dressing: In a small bowl, whisk together honey, lime juice, lime zest, and vanilla extract until smooth.
3. Assemble eggs: On a large platter, arrange fruit in oval egg shapes. Create stripes or patterns using different colored fruits for a decorative effect.
4. Drizzle dressing: Just before serving, lightly drizzle the honey-lime dressing over the fruit eggs.
5. Garnish: Sprinkle with shredded coconut (if using) and add mint leaves between the ‘eggs’ for presentation.
6. Serve immediately or chill for up to 1 hour before serving.

Notes

For best results, use a melon baller to create uniform fruit pieces. To prevent browning, toss kiwi with a bit of lime juice before assembling. If making ahead, store dressing separately and add just before serving.