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3 Beautiful Fruit Salads to Delight Your Easter Brunch Guests

Nothing brightens up your Easter brunch better—or healthier—than a gorgeous fresh fruit salad. Using a colorful variety of seasonal produce, sprinkling with sweet toppings, and taking the time to create gorgeous presentations, these versatile dishes can be served to the side of a savory breakfast, or as a healthy alternative to dessert.


These fresh takes on fruit salad will impress your guests—and have them (bunny) hopping back for more!

“Pearfect” Ambrosia Salad

 

Perfectly ripe pears are the secret to this sensational ambrosia.

You’ll need:

1 cup shredded coconut

2 cups Vanilla yogurt

2 cups diced, fresh pears

2 kiwis, peeled and sliced

1 orange, peeled and sectioned

2 cups diced apples

Marshmallow Peeps

Directions:

Toss shredded coconut and vanilla yogurt together in a bowl. Gently fold in the fruit. We used the D’Anjou, Sweet Red Sensation, and Ripe Buerre Bosc pears; kiwi; California naval oranges; and Fuji and fresh Granny Smith apples from the Premier Orchard Fruit Gift Basket from 1-800-Baskets. Give your Ambrosia Salad a festive garnish by topping with marshmallow Peeps. Enjoy!

Berry Medley Parfaits


Photo Credit: Pixabay

Individual fruit parfaits add a layer of elegance and sophistication to your Easter brunch menu. Who can resist? This recipe makes four, and is easy to increase for more guests.

You’ll need:

2 cups Vanilla yogurt

2 cups Granola

2 cups Raspberries

2 cups Blueberries

½ cup Whipped cream

Directions:

In individual parfait dishes, layer 1/4 cup vanilla yogurt, 1/4 cup granola and 1/4 cup blueberries and raspberries. Repeat until parfait dishes are filled. Top with a dollop of whipped cream.

Fruity Trifle Salad

A trifle is the “it” dessert right now. It layers pudding, cake (traditionally pound cake), and fresh or macerated fruit—fruit that has been tossed with a little sugar or orange juice to bring out the flavor. Our trifle version truly has enough fruit to elevate it to “salad” status.

You’ll need: 

1 pound cake

2 cups vanilla pudding

2 cups fresh pears, diced

2 cups apples, diced

2 Oranges, peeled and sectioned

1 cup orange juice

1/2 cup mixed nuts, finely chopped

1/2 cup chocolate almond bark, finely chopped

Directions:
Dice and segment your fresh fruit. We used D’Anjou Pears, Red Pears, Braeburn and Granny Smith Apples, and Mandarin and navel orange segments from the Distinctive Fruit & Sweets Gift Basket from 1-800-Baskets. Cut pound cake into one-fourth inch slices. Dice pears and apples into one-fourth inch pieces and cut naval orange segments in half. Toss fruit together in 1 cup of orange juice.

In a clear glass or trifle bowl (a glass bowl with straight sides), build your trifle salad: Start with a layer of pound cake, followed by the fruit, nuts and vanilla pudding; repeat until all ingredients are gone, ending with a layer of pudding. Garnish with crushed chocolate almond bark and finely chopped mixed nuts, also from the Distinctive Fruit and Sweets Gift Basket.

More Presentation Pointers:

If you’re serving Easter brunch, lunch or dinner buffet style, display your fruit salads and entrees on your buffet table at various levels by placing small boxes of different height underneath the tablecloth. Elevating your buffet adds dimension and eye appeal.

For a pretty grab-and-go option, serve fruit salads in individual clear two-ounce plastic cups, and add a mini plastic fork poked in the top.

To add more sweets to your festive fruit salads, offer the Happy Easter Caramel Apple, Hummingbird Garden Sampler, and the Easter Gift Box from Harry & David to your Easter gathering.

Check out these tips for more festive party touches. 

Find more party planning inspirations for Easter
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Meet our Writer
Jennifer Geddes
Celebrations Writer

Jennifer Kelly Geddes has hosted Christmas cookie swaps, New Year's open houses, Thanksgiving for 22, and all manner of dinner parties in her Manhattan and Ghent, NY homes.

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