Winter Fruit Salad with Coconut Key Lime Poppyseed Dressing is a refreshing blend of banana, orange, kiwi, and pomegranate tossed in a creamy, light Greek yogurt dressing. It’s topped with crunchy coconut flakes for one delicious way to enjoy winter fruit!
Happy Monday, and I hope you had a great weekend! This Winter Fruit Salad with Coconut Key Lime Poppyseed Dressing is bright, refreshing, and sure to chase away any of those Monday blues that you might be experiencing today. It does the trick for me just by looking at it…I mean just look at those colors. 🙂
I’ve told you before that I’m a sucker for food with gorgeous colors, but obviously the flavors need to back them up. Don’t worry — they do! Truthfully, the first time I made this fruit salad I didn’t use any dressing at all and it was still amazing, but a bowl of cut-up winter fruit isn’t exactly blog-worthy is it? We needed some drama, which in this case is in the form of a creamy Greek yogurt poppyseed dressing. With fresh key lime juice and coconut milk, I might add.
That dressing is just the drama this salad needed.
I’ve made this fruit salad so many times in the past few weeks, mainly because I was tinkering with the dressing. Then once I made the dressing, I had to keep making fruit salad so that I could use it up. Leftover dressing was definitely a nice problem to have. 🙂
I happened to have some fresh key lime juice leftover from a key lime dessert that I made a while back, so I used that here. If you can’t find fresh, use fresh regular limes. I prefer fresh lime juice over bottled key lime juice any day, and we do need lime zest in our dressing, which we can’t exactly get from a bottle. Fresh limes for the win!
I used coconut milk to add richness and even more creaminess to the dressing. This dressing is so delicious that it’s pretty much drinkable….like one of those drinkable smoothies. And don’t poppy seeds always make dressing so much more special?
One thing about this salad is that you don’t want to make it too far in advance as the banana will turn brown. You can definitely prep your kiwi, orange, and pomegranate ahead of time and assemble everything right before serving.
As far as the dressing goes, it can be made in advance, but toss gently into the fruit right before serving to avoid soggy fruit. This also keeps the dressing nice and creamy while you’re enjoying it, as the juice from the fruit will thin it out as it stands. I love tossing coconut flakes over the top when I serve it as well as it gives the salad a nice crunch, and because yeah….I love my coconut. 🙂
This Winter Fruit Salad with Coconut Key Lime Poppyseed Dressing is your bright spot in your dreary winter, and will definitely get you by until those spring berries are back in season.
As far as I’m concerned, I can live without berries as long as this salad is around.
- 1 cup plain Greek yogurt (I used 2%)
- 4 tablespoons fresh key lime juice (may be substituted with regular lime juice)
- 3-5 tablespoons agave syrup (may be substituted wth your favorite sweetener)
- 3 tablespoons coconut milk
- ¼ teaspoon poppy seeds
- 4 kiwis, peeled and chopped into chunks
- 3 clementines or 1 medium navel orange, peeled, sliced width-wise, and broken into pieces
- 1 large banana, peeled and sliced
- ⅓ cup pomegranate arils
- coconut flakes, for serving
- Place the Greek yogurt, key lime juice, 3 tablespoons of the agave syrup, coconut milk, and poppy seeds in a small bowl and whisk until combined. Add the other 1-2 tablespoons more agave syrup if desired.
- Place the fruit in a medium bowl and toss gently with enough dressing to coat the fruit. Serve immediately garnished with coconut flakes, if desired. Enjoy!
You'll definitely have dressing leftover, so you can either halve the recipe to avoid that, or make more fruit salad! It's also a great topping for pancakes, pound cake, etc.
You may prep the orange, pomegranate, and kiwi ahead of time, but the banana shouldn't be cut until serving time as it turns brown. The dressing shouldn't be tossed into the salad until right before serving to avoid soggy fruit and to keep the dressing from being thinned out from the fruit juice.
Recipe by Flavor the Moments.