This LEMON POPPY SEED FRUIT SALAD is deliciously refreshing. Garnished with a lemon poppy seed glaze, this salad will become a spring and summer must have.
I love fruit salad. It is a spring and summer must have. Honestly, I wish I made fruit salad more often all year. But it really isn’t until the warm weather rolls around that I get inspired to do so.
While there are all types of fruit salads like Best Ever Boozy Fruit Salad (who would have thought), Cheesecake Fruit Salad (so happy there is such a thing) or Frozen Fruit Salad (which is great to make ahead and pull it out 20-minutes before you serve, this way you can always have it on hand). If you would love some more fruit salad recipe ideas, I did a round up of all my favorites, Best Fruit Salad Recipes and you can guarantee I am heading over to add this LEMON POPPY SEED FRUIT SALAD.
The hardest part about this salad is really just cutting up the fruit, but that doesn’t take much time especially if you have some little helpers like me. I had made this salad for dinner but made it in the early afternoon and it didn’t make it to the evening. Which is a good sign around here.
The glaze on this salad makes it unique with lemon juice & zest and of course poppy seeds. The glaze once it has sat on the fruit for a bit becomes a bit watery – so if you want just mix it up or you can even strain some of the juices out which is what I do right before serving. But these juices – oh, so good!
Do you have a fruit salad recipe that you love? Share it in the comments below, I would love some new ideas and inspirations. Enjoy this LEMON POPPY SEED FRUIT SALAD friends. XOXO San
Don’t forget to pin this to your favorite Pinterest board for later.
- 4 cups quartered strawberries
- 3 cups mixed merries
- 3 cups quartered kiwi
- 1 1/2 cups powdered sugar
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 tablespoon milk, I used coconut milk
- 1/2 teaspoon poppy seeds
Cut up the fruit as mention above. Add all of the fruit into a large mixing bowl.
In a medium mixing bowl add powdered sugar, lemon zest and juice. Whisk together, then add the milk 1 teaspoon at time until you get the consistency you desire and there are no powdered sugar chunks.Stir in poppy seeds.
The pour over the fruit and toss to combine. Store in the refrigerator until you are ready to use. In addition, the glaze will become juicy. So toss the salad right before you serve. Or you could also strain the additional juice from the salad, if you desire. I do this.