Fresh Fruit Salad with Lemon-Honey Dressing
This fruit salad is especially scrumptious during berry season but I make all year round and is from my cookbook, The Savory Gourmet. I adjust the amount of honey and lemon I use based on the natural sweetness of the fruit available to me. So a little more honey in the winter and a little less in the summer. But what I really love about this dish is how colorful it is and how just those little extra touches of the crème fraiche with the tangy sweetness of the dressing really makes this fruit salad something to talk about. Its a real crowd pleaser and one that always makes it way to any buffet or brunch I’m serving. For kids, I usually serve the crème fraiche or a little freshly whipped cream on the side and not on top. For a small adult crowd I like to serve in individual glass bowls or glasses so you can see the layers of color and I serve the crème fraiche right on tope with some fresh mint -but for the kids I leave the mint off. Hey, I’m all about tailoring the dish toward the palate. And feel free to switch up the fruit to your favorite blend. Bananas and kiwi are great additions, too! I will definitely be serving this dish at Easter Brunch this year.
A tip when buying fresh fruit. Try to buy local, seasonal fruit whenever possible. The quality and flavors will really come through in a dish like this. With grapes, strawberries and blueberries you can rinse them all together. Make sure to pat them dry so they can absorb the flavors of the dressing. If using a more delicate berry like a raspberry then gently rinse those on their own and only right before serving or they tend to get mushy.
- 1 pint fresh strawberries, rinsed and sliced
- 1 pint fresh blueberries, rinsed
- 2 cups seedless green grapes, rinsed and sliced in half
- 1 lemon, zest and juice (approx 2 Tablespoons juice)
- 3 ounces creme fraiche
- 2 Tablespoons plus drizzle of honey
- Pinch of salt
- Mint (garnish, optional)
- Mix 2 Tablespoons lemon juice with 2 tablespoons of honey in a large bowl. Add a pinch of salt and whisk to combine.
- Place fresh fruit in the bowl and very gently fold with a rubber spatula to incorporate the honey and lemon juice mixture.
- Using a zester, grate approximately 2 teaspoons of the lemon zest into the fruit mixture and fold again to combine.
- Serve family style with creme fraiche on the side and honey for drizzle in a small dish or serve individual servings with creme fraiche, honey drizzle and mint on top.