Fruit Salad with Poppy Seed Dressing
A zippy poppy seed dressing brings out the best of fresh summer fruit in this easy fruit salad recipe! Whether you serve it for breakfast, brunch, or bring it to a picnic, this fruit salad with poppy seed dressing is always a delight.
Fruit salads are a great way to work more fruit into your day, but some fruit salads leave a lot to be desired. It’s not that they’re bad—I mean, fresh fruit is always good!—but they’re rarely something to get excited about. But add a sweet and tangy poppy seed dressing? Now we’re talking!
This fruit salad with poppy seed dressing starts with a trio of fresh summer fruit: peaches, strawberries, and blueberries. Mint leaves add an herbaceous note to the mix, but what really makes this recipe a standout is the homemade poppy seed dressing.
About this fruit salad with poppy seed dressing
Now, this isn’t the gloppy, cloying poppy seed dressing they sell in bottles at the grocery store—nope!
The base is orange juice, so it’s light, sweet, and has just enough acid to make those fresh summer fruits really pop. Dijon mustard adds some depth, while poppy seeds add some crunchy texture and nutty flavor to complete the overall experience.
This fruit salad with poppy seed dressing is ideal for summertime gatherings, potlucks, or picnics, as it can be served chilled or at room temperature. For brunch, I like serving it with a savory main dish like cheesy Italian quiche, sheet pan breakfast hash, or scrambled eggs. However you serve it, it’s going to be a hit!
What you need
- For the salad: Peaches, strawberries, blueberries, fresh mint leaves
- For the dressing: Orange juice, sugar, vinegar, Dijon mustard, olive oil, poppy seeds, salt
How to make it
Make the base. Layer the peaches, strawberries, and blueberries on a serving platter or in a large bowl.
Make the dressing. Use a blender or immersion blender to combine the orange juice, sugar, vinegar, mustard, olive oil, and salt until the mixture thickens. Pour the mixture into a jar or dish and stir in the poppy seeds.
Dress the salad. Pour the dressing over the fruit.
Tip: It’s best to use a light hand when adding the dressing so it doesn’t pool at the bottom of the platter. You can always serve extra alongside the salad!
Finish. Scatter mint leaves over the fruit salad with poppy seed dressing and serve.
This isn’t a hard-and-fast rule, but I’ve found that fruits that are in season at the same time often pair well together—think fall fruits like apples, pears, and pomegranates or summer favorites like stone fruit and berries. Tropical fruits also complement each other.
The best way to keep fruit from turning brown is to introduce an acid like vinegar or citrus juice. This fruit salad with poppy seed dressing has both!
How to make this fruit salad with poppy seed dressing your own
We love this fruit salad with poppy seed dressing exactly as written, but here are some ideas for switching things up!
- Make it a melon salad. Instead of berries and peaches, swap in a trio of watermelon, honeydew, and cantaloupe, which also pair well with the sweet-and-savory dressing.
- Or try a stone fruit salad. Omit the berries and go all in on stone fruit: peaches, nectarines, plums, and cherries.
- Try different herbs. Thinly sliced basil or fresh thyme also work well in this fruit salad.
Make Ahead Ideas
You can prep and assemble the fruit and make the dressing the day before you plan on serving this fruit salad, but store them separately in the refrigerator to keep the fruit from getting soggy.
Fruit salad with poppy seed dressing can be stored in an airtight container in the refrigerator for up to 3 days.
More fruit recipes
Get the Recipe: Fruit Salad with Poppy Seed Dressing
- 2 large fresh peaches, sliced
- 2 cups sliced strawberries
- 1 cup blueberries
- fresh mint leaves
- ⅓ cup freshly squeezed orange juice (from 1 –2 oranges)
- 2 tablespoons sugar
- ½ teaspoon vinegar
- ½ teaspoon dijon mustard
- ⅓ cup olive oil
- 1 teaspoon poppy seeds
- ¼ teaspoon salt
- Layer peaches, strawberries and blueberries on a platter or bowl.
- In a bowl place orange juice, sugar, vinegar, mustard, olive oil and salt. Use an immersion blender and blend until it thickens some. (You can use a blender if you don’t have an immersion blender.)
- Pour dressing into a small jar or dish and sprinkle with the poppy seeds and stir.
- Lightly pour over fruit. You may not need to use all the dressing.
- Place mint leaves around to garnish. Serve immediately.
- You can prep and assemble the fruit and make the dressing the day before you plan on serving this fruit salad, but store them separately in the refrigerator to keep the fruit from getting soggy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.