30+ Irresistible Easter Fruit Dessert Recipes to Brighten Your Holiday Table

Easter is a time of renewal, celebration, and indulgence, and nothing embodies the spirit of spring quite like a table full of vibrant fruit desserts.

From tangy tarts to creamy parfaits, incorporating seasonal fruits into your Easter treats adds a burst of natural sweetness and color that’s hard to resist.

Whether you’re planning a grand Easter feast or a casual brunch, fruit-based desserts bring a refreshing twist to your menu.

This collection of 30+ Easter fruit dessert recipes is here to inspire your holiday baking and help you create crowd-pleasing desserts that are as delicious as they are beautiful.

From simple fruit salads to show-stopping cakes, there’s something here for every skill level and taste preference.

These recipes embrace the flavors of the season, featuring fresh berries, zesty citrus, tropical fruits, and more. Let’s dive in and make your Easter celebrations sweeter than ever!

30+ Irresistible Easter Fruit Dessert Recipes to Brighten Your Holiday Table

Easter is the perfect opportunity to celebrate the fresh flavors of spring, and these 30+ Easter fruit dessert recipes deliver just that.

Whether you opt for a light fruit salad, a decadent tart, or a creamy parfait, each recipe brings a unique combination of taste, texture, and visual appeal to your dessert table.

These fruit-forward desserts are not only delicious but also versatile, allowing you to tailor them to your preferences or experiment with the fruits available in your region.

As you gather with loved ones to celebrate Easter, these delightful treats will add a touch of joy and freshness to your festivities.

So, grab your apron and get ready to make this Easter truly unforgettable with these creative and colorful fruit desserts!

Easter Fruit Tart with Citrus Glaze

This vibrant and refreshing Easter Fruit Tart is the perfect dessert to celebrate the season. It features a crisp, buttery crust, filled with a smooth, creamy vanilla custard, and topped with an array of colorful, fresh fruit. The citrus glaze adds a zesty touch, bringing out the natural sweetness of the fruits while adding an elegant finish to this Easter treat. A great option for a light, festive dessert after a big meal.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ cup unsalted butter, cold and cubed
• 1 egg yolk
• 2 tbsp ice water

For the filling:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 2 large egg yolks
• 2 tsp vanilla extract

For the fruit topping:

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup kiwi, peeled and sliced
• 1 cup mango, sliced

For the citrus glaze:

• ¼ cup orange juice
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions:

1. Make the crust: In a food processor, combine flour and sugar. Add the butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water, then pulse until dough forms. Press dough into a tart pan and chill for 30 minutes. Preheat oven to 375°F (190°C). Bake crust for 15-18 minutes or until golden. Let it cool completely.
2. Prepare the filling: In a saucepan, heat the cream, milk, and sugar over medium heat. In a bowl, whisk together the egg yolks and cornstarch. Once the milk mixture is hot, gradually pour it into the egg mixture while whisking. Return the mixture to the saucepan and cook until thickened, about 2-3 minutes. Stir in vanilla extract. Pour the custard into the cooled crust and let it set in the refrigerator for 2 hours.
3. Assemble the tart: Arrange the sliced strawberries, blueberries, kiwi, and mango on top of the custard.
4. Make the glaze: In a small saucepan, combine orange juice, lemon juice, and honey. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Brush the glaze over the fruit to give it a shiny finish.
5. Chill and serve: Refrigerate the tart for at least 30 minutes before serving. Slice and enjoy!

This Easter Fruit Tart is not only a feast for the eyes but also a delightful treat for your taste buds. The combination of creamy custard, crisp crust, and fresh, juicy fruits topped with a citrus glaze is a perfect balance of flavors. It’s a refreshing and light dessert, ideal for the spring season and a beautiful addition to any Easter celebration.

Easter Fruit Salad with Honey-Lime Dressing

This Easter Fruit Salad is a simple yet sophisticated way to incorporate fresh, seasonal fruits into your Easter menu. A blend of colorful berries, citrus, and tropical fruits is tossed in a light and zesty honey-lime dressing, making it both refreshing and naturally sweet. It’s a healthy, no-bake option that’s quick to prepare and perfect for serving alongside your other festive dishes.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 1 cup pineapple, diced
• 1 orange, peeled and segmented
• 1 mango, peeled and diced
• 1 banana, sliced
• Fresh mint leaves for garnish (optional)

For the dressing:

• 2 tbsp honey
• 1 tbsp lime juice
• 1 tbsp orange juice
• 1 tsp lime zest

Instructions:

1. Prepare the fruit: In a large mixing bowl, combine the strawberries, blueberries, raspberries, pineapple, orange segments, mango, and banana.
2. Make the dressing: In a small bowl, whisk together honey, lime juice, orange juice, and lime zest until smooth and combined.
3. Toss the salad: Pour the honey-lime dressing over the fruit and gently toss until everything is evenly coated.
4. Garnish and serve: If desired, garnish with fresh mint leaves. Serve immediately or chill for 30 minutes for a more refreshing taste.

This Easter Fruit Salad is a crowd-pleasing dessert that’s as healthy as it is delicious. The combination of juicy, fresh fruit and the tangy-sweet honey-lime dressing makes it an incredibly refreshing treat. Perfect for an Easter brunch or a light dessert after a hearty meal, this salad offers a burst of natural sweetness that will leave everyone asking for more.

Easter Fruit Cheesecake Bars

These Easter Fruit Cheesecake Bars combine the indulgence of creamy cheesecake with the freshness of seasonal fruits, making them a perfect dessert for your Easter celebrations. The graham cracker crust is the ideal base for a luscious cheesecake filling, while a vibrant mix of berries and a light fruit compote on top adds a colorful, festive touch. Easy to slice and serve, these bars are an elegant and delightful choice for any gathering.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp sugar
• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup sour cream
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the fruit topping:

• 1 cup strawberries, sliced
• 1 cup raspberries
• 1 cup blueberries
• 1 cup blackberries

For the fruit compote:

• 1 cup mixed berries (fresh or frozen)
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9×13-inch baking dish. Bake for 8-10 minutes until lightly golden, then set aside to cool.
2. Make the cheesecake filling: In a large bowl, beat the cream cheese and sour cream until smooth. Add sugar, eggs, and vanilla extract, beating until fully combined. Pour the filling over the cooled crust and smooth the top.
3. Bake the cheesecake bars: Bake the bars in the preheated oven for 30-35 minutes, or until the center is set and the edges are lightly golden. Let it cool to room temperature, then refrigerate for at least 2 hours.
4. Prepare the fruit compote: In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, or until the berries break down and the mixture thickens slightly. Let it cool.
5. Assemble the bars: Once the cheesecake has chilled, top with the fresh berries and spoon the fruit compote over them. Slice into bars and serve.

These Easter Fruit Cheesecake Bars are a decadent yet light dessert that combines the creaminess of cheesecake with the sweetness and tartness of fresh seasonal fruits. The combination of a buttery graham cracker crust, rich cheesecake filling, and colorful fruit topping makes this dessert a standout at any Easter gathering. Not only do they taste amazing, but they also look beautiful, making them a perfect way to end your Easter meal.

Easter Fruit Sorbet Parfaits

These Easter Fruit Sorbet Parfaits are a light, refreshing dessert that’s bursting with the vibrant flavors of spring. Layered with creamy coconut or vanilla yogurt, fresh fruits, and refreshing fruit sorbet, these parfaits are not only delicious but also visually stunning. They are perfect for serving as individual portions for your Easter gathering, and with a touch of honey and mint, they are a sophisticated way to enjoy seasonal fruit in a new, delightful form.

Ingredients:

• 1 pint mixed berry sorbet (or any fruit sorbet of your choice)
• 1 cup plain Greek yogurt or coconut yogurt (for dairy-free)
• 2 tbsp honey (optional)
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup kiwi, peeled and diced
• Fresh mint leaves for garnish

Instructions:

1. Prepare the yogurt: In a small bowl, mix the Greek yogurt or coconut yogurt with honey, if using, to sweeten. Stir until smooth.
2. Layer the parfaits: In clear glasses or small jars, layer the yogurt mixture at the bottom, followed by a scoop of sorbet. Add a few spoonfuls of fresh strawberries, blueberries, and kiwi on top of the sorbet. Repeat the layers, finishing with fruit on top.
3. Garnish and serve: Garnish with fresh mint leaves for a pop of color and added flavor. Serve immediately, or refrigerate for up to 30 minutes before serving to let the flavors meld.

These Easter Fruit Sorbet Parfaits are a wonderfully refreshing and healthy dessert option. The creamy yogurt pairs perfectly with the sweet and tangy sorbet and fresh fruit, offering a burst of flavor in every bite. This dessert is not only easy to assemble but also provides a bright and colorful way to end your Easter meal, making it a perfect treat for warmer spring days.

Easter Fruit Pizza with Cream Cheese Frosting

This Easter Fruit Pizza is a fun and festive twist on a traditional fruit dessert. A buttery sugar cookie crust is topped with a luscious cream cheese frosting and a variety of fresh, vibrant fruits that capture the essence of the season. It’s a versatile dessert, allowing you to use any fruit you prefer, but the combination of berries, kiwi, and citrus makes it especially bright and appealing. Great for family gatherings or parties, it’s a dessert that everyone can enjoy.

Ingredients:

For the crust:

• 1 roll (16 oz) refrigerated sugar cookie dough (or homemade dough)

For the frosting:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ cup heavy cream

For the topping:

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 kiwi, sliced
• 1 orange, segmented
• ½ cup mandarin orange slices (canned or fresh)

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Roll out the sugar cookie dough onto a pizza stone or baking sheet lined with parchment paper. Shape it into a large circle (about 12 inches in diameter). Bake according to package instructions, about 10-12 minutes, until golden brown. Let it cool completely.
2. Make the frosting: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Gradually add the heavy cream and continue beating until fluffy and well combined.
3. Assemble the pizza: Once the cookie crust has cooled, spread the cream cheese frosting evenly over the surface, leaving a small border around the edges. Arrange the fruit on top in a decorative pattern—use your creativity to make it as colorful and appealing as possible.
4. Serve: Slice into wedges and serve immediately, or refrigerate for up to 1 hour before serving to keep the frosting firm.

Easter Fruit Pizza is a fun and visually impressive dessert that’s perfect for sharing with loved ones. The combination of a soft sugar cookie base, creamy frosting, and fresh fruits makes it irresistibly delicious. The colorful fruit topping adds a burst of freshness and makes this dessert a festive highlight on your Easter table.

Easter Fruit Custard Cups

These Easter Fruit Custard Cups are an elegant yet simple dessert that combines silky custard with fresh, seasonal fruits. The custard is rich and creamy, and it pairs perfectly with the sweetness of berries, mango, and kiwi. Served in individual cups, this dessert is not only easy to make but also gives each guest a delightful personal portion. Ideal for an Easter brunch or dinner, these fruit custard cups bring a sophisticated touch to your celebration.

Ingredients:

• 1 cup whole milk
• 1 cup heavy cream
• 4 large egg yolks
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 cup strawberries, sliced
• 1 cup mango, diced
• 1 kiwi, peeled and diced
• ½ cup blueberries

Instructions:

1. Prepare the custard: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to simmer. In a separate bowl, whisk the egg yolks and sugar together. Gradually pour the hot milk mixture into the egg yolks while whisking continuously. Return the mixture to the saucepan and cook over low heat until it thickens, about 5 minutes. Stir in vanilla extract and cornstarch, and continue to cook for another 1-2 minutes. Remove from heat and let it cool slightly.
2. Assemble the cups: Divide the custard mixture evenly among small cups or bowls. Refrigerate for at least 1 hour to allow the custard to set and chill.
3. Top with fruit: Just before serving, top the custard with fresh fruit, arranging the strawberries, mango, kiwi, and blueberries in a decorative pattern.
4. Serve: Serve the custard cups chilled, and garnish with fresh mint or a drizzle of honey if desired.

These Easter Fruit Custard Cups are a light yet indulgent dessert, offering the perfect balance of smooth, velvety custard and the natural sweetness of fresh fruit. The vibrant fruit topping adds a colorful contrast to the creamy custard and makes this treat as visually appealing as it is delicious. It’s a sophisticated dessert that’s easy to prepare and perfect for sharing with family and friends during the Easter holiday.

Easter Fruit and Almond Tart

This Easter Fruit and Almond Tart is a showstopper dessert that combines a crisp almond-flavored crust, rich almond cream filling, and a vibrant array of fresh seasonal fruits. The tart is perfect for a festive spring gathering, and the almond flavor complements the sweetness of the fruit in a delightful way. With its balance of textures—from the buttery crust to the creamy filling and juicy fruit topping—this tart is sure to impress your guests and satisfy their sweet tooth.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup ground almonds
• ¼ cup powdered sugar
• 1 stick cold unsalted butter, cubed
• 1 egg yolk

For the almond cream filling:

• 1 cup almond meal
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp almond extract

For the topping:

• 1 cup strawberries, halved
• 1 cup blueberries
• 1 kiwi, sliced
• 1 orange, segmented
• 2 tbsp apricot jam (optional, for glazing)

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a food processor, combine the flour, ground almonds, powdered sugar, and butter. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and pulse until the dough comes together. Press the dough into the bottom of a tart pan with a removable bottom, covering the base and sides evenly. Chill for 15 minutes in the fridge, then bake for 15-18 minutes, or until golden brown.
2. Make the almond cream filling: In a bowl, beat together the softened butter, sugar, almond meal, egg, vanilla extract, and almond extract until smooth and fluffy. Spread the almond cream evenly over the baked crust.
3. Bake the tart: Return the tart to the oven and bake for 20-25 minutes, until the almond cream is set and lightly golden on top.
4. Top the tart: Once the tart has cooled, arrange the fresh fruit on top in a decorative pattern. If desired, gently heat the apricot jam and brush it over the fruit for a shiny, professional finish.
5. Serve: Slice the tart into wedges and serve chilled or at room temperature.

This Easter Fruit and Almond Tart is a perfect balance of rich almond flavors and light, fresh fruit. The almond crust and cream provide a sturdy, flavorful base that supports the juicy fruits, while the apricot glaze adds a touch of elegance. It’s a striking dessert that brings both sophistication and sweetness to your Easter celebration, and it’s sure to be a crowd-pleaser.

Easter Fruit and Yogurt Parfaits

These Easter Fruit and Yogurt Parfaits are an easy, wholesome dessert that combines layers of creamy yogurt, honey, and fresh fruits like strawberries, mango, and kiwi. These individual servings make a beautiful addition to your Easter brunch table, and they can easily be customized with your favorite fruits and yogurt varieties. With a drizzle of honey and a sprinkle of granola for crunch, these parfaits are a balanced and colorful dessert option.

Ingredients:

• 2 cups plain Greek yogurt (or coconut yogurt for dairy-free)
• 2 tbsp honey (or maple syrup)
• 1 cup strawberries, sliced
• 1 cup mango, diced
• 1 kiwi, peeled and sliced
• 1 cup blueberries
• 1 cup granola (for topping)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the yogurt: In a bowl, mix the Greek yogurt with honey or maple syrup to sweeten. Stir well until smooth.
2. Layer the parfaits: In individual glasses or jars, spoon a layer of sweetened yogurt at the bottom. Top with a layer of mixed fruits, then repeat with another layer of yogurt and fruits until the glasses are filled.
3. Top and garnish: Finish each parfait with a sprinkle of granola for added crunch. Garnish with fresh mint leaves for a touch of color and extra freshness.
4. Serve: Serve the parfaits immediately, or refrigerate them for up to 30 minutes to allow the flavors to meld.

Easter Fruit and Yogurt Parfaits are a perfect choice for a healthy and indulgent dessert. The creamy yogurt blends beautifully with the sweet, juicy fruits, and the granola adds a satisfying crunch. They’re simple to prepare yet look stunning on a table, making them a go-to treat for any Easter celebration.

Easter Fruit Salad with Honey-Lime Dressing

This Easter Fruit Salad with Honey-Lime Dressing is a vibrant, refreshing dessert that showcases the best of spring’s fresh produce. With an assortment of colorful fruits like strawberries, pineapple, grapes, and kiwi, the salad is topped with a tangy, sweet honey-lime dressing that enhances the natural sweetness of the fruit. This dish is not only visually appealing but also light and healthy, making it an ideal dessert for those looking for a guilt-free indulgence after their Easter meal.

Ingredients:

• 1 cup strawberries, sliced
• 1 cup pineapple, diced
• 1 cup red grapes, halved
• 1 kiwi, peeled and sliced
• 1 orange, segmented
• 1 cup blueberries
• 2 tbsp honey
• Juice of 1 lime
• Zest of 1 lime (optional)

Instructions:

1. Prepare the fruit: Wash and slice the fruits as needed. Combine the strawberries, pineapple, grapes, kiwi, orange segments, and blueberries in a large mixing bowl.
2. Make the dressing: In a small bowl, whisk together the honey, lime juice, and lime zest (if using) until smooth.
3. Toss the fruit: Pour the honey-lime dressing over the fruit salad and gently toss to coat the fruit evenly with the dressing.
4. Serve: Transfer the fruit salad to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

This Easter Fruit Salad with Honey-Lime Dressing is a light, refreshing dessert that offers a burst of natural sweetness from the fresh fruit, complemented by the zing of the honey-lime dressing. The perfect balance of flavors makes this fruit salad a crowd-pleaser and a healthy option for your Easter dessert spread. It’s simple to make and can easily be adapted to include whatever seasonal fruits you have on hand.

Easter Berry and Citrus Tart

The Easter Berry and Citrus Tart is a fresh, vibrant dessert perfect for spring gatherings. Featuring a buttery, flaky tart crust filled with a creamy citrus custard, topped with a colorful medley of mixed berries, this tart brings the best of seasonal fruits to the table. The tangy citrus filling is balanced by the sweetness of the berries, making each bite a refreshing treat. It’s a sophisticated yet easy-to-make dessert that will be the highlight of your Easter celebration.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, cubed
• 1 egg yolk
• 1 tbsp cold water

For the citrus custard:

• 1 ½ cups whole milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• Zest of 1 orange
• ¼ cup fresh orange juice
• 1 tsp vanilla extract

For the topping:

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. Make the crust: Preheat the oven to 375°F (190°C). In a food processor, combine the flour, powdered sugar, and cold butter. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and cold water, and pulse until the dough forms. Press the dough into a tart pan and chill for 15 minutes. Bake for 18-20 minutes, or until golden brown. Let cool.
2. Make the citrus custard: In a medium saucepan, whisk together the milk, egg yolks, sugar, and orange zest. Heat over medium, stirring constantly until it thickens. Remove from heat and stir in the orange juice and vanilla extract. Let the custard cool to room temperature.
3. Assemble the tart: Once the crust has cooled, fill it with the citrus custard. Arrange the mixed berries on top of the custard in a decorative pattern.
4. Serve: Drizzle honey over the berries for added sweetness if desired. Chill the tart for at least 2 hours before serving.

The Easter Berry and Citrus Tart combines a deliciously buttery crust, a creamy citrus filling, and a burst of fresh, juicy berries. The citrus custard offers a bright, tangy contrast to the sweet berries, creating a refreshing yet indulgent dessert. It’s a visually stunning and flavorful treat that will add a touch of elegance to your Easter celebration.

Easter Fruit Pizza

Easter Fruit Pizza is a fun and festive dessert that transforms a sugar cookie crust into a colorful canvas of fresh fruit. This dessert is easy to assemble and perfect for a crowd, with a creamy cream cheese frosting and a variety of vibrant fruits like kiwi, strawberries, and pineapple. It’s a light, refreshing option that combines the sweetness of the cookie crust with the natural flavors of the fruit. This fruit pizza is sure to be a hit with kids and adults alike, making it a great addition to your Easter festivities.

Ingredients:

For the crust:

• 1 package sugar cookie dough (or homemade dough)

For the frosting:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped cream (or whipped topping)

For the topping:

• 1 cup strawberries, sliced
• 1 kiwi, peeled and sliced
• 1 cup pineapple, diced
• 1 orange, segmented
• 1 cup blueberries

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Roll out the sugar cookie dough on a lightly floured surface to your desired thickness. Bake on a greased baking sheet for 10-12 minutes or until golden brown. Let it cool completely.
2. Make the frosting: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped cream or whipped topping to lighten the texture.
3. Assemble the pizza: Spread the cream cheese frosting evenly over the cooled cookie crust. Arrange the sliced fruit in a circular pattern, starting from the center and working your way outward.
4. Serve: Slice the fruit pizza into wedges and serve immediately, or refrigerate until ready to serve.

Easter Fruit Pizza is a fun and colorful dessert that offers a delightful combination of textures and flavors. The sweet, soft cookie crust serves as a perfect base for the creamy frosting and fresh, juicy fruits. It’s an easy and adaptable dessert that allows you to get creative with the toppings and makes a festive addition to any Easter spread.

Easter Fruit Sorbet with Mint

This Easter Fruit Sorbet with Mint is a refreshing, healthy dessert that’s perfect for spring. Made from fresh fruits like strawberries, mango, and lemon, this sorbet is naturally sweet and light, making it an excellent way to cleanse your palate after a big Easter meal. The addition of fresh mint enhances the flavors, adding a cool and aromatic note to each spoonful. This simple, no-cook recipe is quick to make and can be prepared in advance, ensuring a stress-free dessert option for your Easter celebration.

Ingredients:

• 2 cups strawberries, hulled and chopped
• 1 cup mango, diced
• Juice of 2 lemons
• ½ cup honey or agave syrup
• ½ cup fresh mint leaves, finely chopped
• 1 cup water

Instructions:

1. Prepare the fruit mixture: In a blender, combine the strawberries, mango, lemon juice, honey, and water. Blend until smooth and well-combined. Taste the mixture and adjust sweetness if needed.
2. Chill the mixture: Pour the fruit mixture into a shallow dish and freeze for 2-3 hours, or until it begins to freeze at the edges.
3. Scrape the sorbet: Using a fork, scrape the frozen mixture to break it up into icy shreds. Stir in the finely chopped mint leaves and return the sorbet to the freezer for an additional 2-3 hours.
4. Serve: Once the sorbet is fully frozen and fluffy, scoop into bowls or glasses. Garnish with extra mint leaves, if desired.

This Easter Fruit Sorbet with Mint is a refreshing and light dessert that is perfect for spring. The combination of sweet, ripe fruit with a hint of mint creates a cool, rejuvenating treat that’s ideal for an Easter afternoon. It’s easy to make, naturally sweet, and can be prepared ahead of time, giving you more time to enjoy the holiday festivities.

Easter Fruit Salad with Honey-Lime Dressing

This Easter Fruit Salad with Honey-Lime Dressing is a simple yet elegant dessert that combines a variety of fresh, seasonal fruits, all tossed in a light, tangy honey-lime dressing. The dressing brings out the natural sweetness of the fruits, while the fresh mint adds a burst of freshness to every bite. Perfect for Easter gatherings, this fruit salad is not only delicious but also a healthy and colorful addition to the table. It’s an easy-to-make dessert that requires minimal preparation but looks like a showstopper.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup pineapple, diced
• 1 orange, peeled and segmented
• 1 apple, diced
• 1 kiwi, peeled and sliced
• 1 tablespoon fresh mint, chopped
• For the honey-lime dressing:
  • 2 tablespoons honey
  • Juice of 1 lime
  • 1 teaspoon lime zest

Instructions:

1. Prepare the fruit: In a large mixing bowl, combine the strawberries, blueberries, pineapple, orange segments, apple, and kiwi.
2. Make the dressing: In a small bowl, whisk together the honey, lime juice, and lime zest until well combined.
3. Toss the salad: Pour the honey-lime dressing over the prepared fruit and gently toss to coat all the fruit evenly.
4. Serve: Garnish with fresh chopped mint and serve immediately. Alternatively, cover and refrigerate for up to an hour before serving for a chilled salad.

This Easter Fruit Salad with Honey-Lime Dressing is an easy, vibrant dessert that celebrates the flavors of fresh fruit. The honey-lime dressing adds a touch of sweetness and zest, enhancing the fruits’ natural flavors without overwhelming them. Perfect for springtime celebrations, this refreshing fruit salad will brighten up your Easter table and delight your guests with its balance of sweetness and citrus tang.

Easter Coconut and Fruit Parfaits

Easter Coconut and Fruit Parfaits are a delightful, layered dessert that combines coconut cream, fresh fruit, and a crunchy granola base. The creamy coconut filling provides a rich and smooth texture that contrasts beautifully with the vibrant, juicy fruit layers. These individual parfaits are not only delicious but also visually appealing, with their colorful layers and tropical flavors. This dessert is a perfect way to enjoy fresh fruits during Easter while indulging in a light, creamy treat.

Ingredients:

• 1 cup coconut cream (or coconut whipped topping)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups mixed fresh fruit (strawberries, blueberries, mango, and kiwi)
• 1 cup granola
• Shredded coconut for garnish

Instructions:

1. Prepare the coconut cream mixture: In a medium bowl, combine the coconut cream, honey (or maple syrup), and vanilla extract. Stir until smooth and well incorporated.
2. Layer the parfaits: In individual glasses or dessert cups, start by layering the granola at the bottom. Then, add a layer of coconut cream mixture followed by a layer of fresh mixed fruit. Repeat the layers until the cups are filled.
3. Finish with a topping: Top each parfait with a sprinkle of shredded coconut for added texture and a tropical flair.
4. Serve: Chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.

Easter Coconut and Fruit Parfaits are a light and indulgent dessert perfect for Easter brunch or dinner. The combination of creamy coconut, fresh fruits, and crunchy granola makes for a satisfying yet refreshing treat. These parfaits are easy to prepare and can be assembled ahead of time, making them a great option for a stress-free dessert that will impress your guests.

Easter Apricot and Almond Tart

The Easter Apricot and Almond Tart is a delicious and refined dessert that blends the sweetness of apricots with the nutty richness of almonds. The tart has a buttery, flaky crust filled with a smooth almond cream and topped with slices of fresh apricots. It’s perfect for celebrating Easter with its warm, spring flavors, offering a delicate balance of sweetness and nuttiness. This tart is not only visually stunning but also a delightful way to showcase seasonal fruits.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, cubed
• 1 egg yolk
• 1 tbsp cold water

For the almond cream:

• ½ cup almond flour
• ¼ cup granulated sugar
• 4 tbsp unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract

For the topping:

• 4-5 apricots, pitted and sliced
• 1 tbsp honey (optional)

Instructions:

1. Make the crust: Preheat the oven to 375°F (190°C). In a food processor, pulse together the flour, powdered sugar, and butter until it resembles crumbs. Add the egg yolk and cold water, then pulse until the dough comes together. Press the dough into a tart pan and bake for 15-20 minutes or until golden. Let the crust cool.
2. Make the almond cream: In a bowl, beat the almond flour, sugar, butter, egg, and vanilla extract until smooth and creamy.
3. Assemble the tart: Spread the almond cream evenly over the cooled crust. Arrange the apricot slices on top in a circular pattern.
4. Bake the tart: Bake for 25-30 minutes, or until the almond cream is golden and set. Allow the tart to cool for 15 minutes.
5. Serve: Drizzle with honey for added sweetness and serve warm or at room temperature.

The Easter Apricot and Almond Tart offers a perfect balance of flavors, with the sweetness of apricots and the richness of almond cream. The flaky crust adds a wonderful texture, making each bite a delicious experience. It’s a simple yet elegant dessert that will complement any Easter meal, providing a satisfying and seasonal option for dessert lovers.

Note: More recipes are coming soon!