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Easter Fruit Salad

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  • Author: Hazel Roddy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Serve a refreshing, colorful blend of fruit and grains to your family and friends! This Easter fruit salad compliments your spring holiday celebration well.




  • 2 medium kiwi
  • 2 cup pineapple
  • 1 cup raspberries
  • 1 cup peaches
  • 1 cup apricots
  • 1/2 cup couscous uncooked

Lime Dressing

  • 3 tbsp fresh lime juice
  • 2 tbsp honey


  1. Kiwi, pineapple, and peaches should be peeled and chopped.
  2. In a big pot, bring 1 cup of water to a boil with a pinch of salt. When the water has reached a boil, add the couscous and toss to incorporate. Turn off the heat and cover the saucepan with a lid. Remove from heat and let aside until the water has been absorbed. Allow to cool to room temperature.
  3. In a medium mixing bowl, combine all of the fruit. Add the couscous to the bowl once it has cooled.
  4. To make the dressing, combine the lime juice and honey in a mixing bowl. Pour over the couscous and fruit.
  5. Gently fold to coat. Serve chilled.


No notes.

  • Category: Breakfast
  • Method: None
  • Cuisine: American


  • Serving Size: 6 servings
  • Calories: 405kcal
  • Sugar: 46g
  • Sodium: 162mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 7g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: easter fruit salad recipe, easter brunch ideas, fruit salad recipe, easy easter fruit salad recipe, brunch easter ideas