20+ Quick Easter Brunch Fruit Recipes to Brighten Your Celebration

Easter brunch is the perfect time to celebrate with family and friends while enjoying delicious food that captures the flavors of spring.

When it comes to Easter brunch, fruit-based dishes are always a hit, adding brightness, sweetness, and vibrant colors to the spread.

From fresh salads and refreshing smoothies to decadent desserts and tropical treats, fruits can be incorporated into a wide variety of dishes.

Whether you’re hosting a large gathering or keeping it intimate, these 20+ Easter brunch fruit recipes will elevate your menu, offering both sweet and savory options to satisfy every palate.

Get ready to indulge in the most refreshing and flavorful fruit recipes that will make your Easter brunch unforgettable!

20+ Quick Easter Brunch Fruit Recipes to Brighten Your Celebration

Fruit-based dishes are a fantastic way to bring a burst of color and flavor to your Easter brunch table.

These 20+ Easter brunch fruit recipes offer something for everyone, from tangy salads and light sorbets to indulgent tarts and parfaits.

With their bright colors and vibrant flavors, these dishes not only look beautiful but are also easy to prepare and share with loved ones.

Whether you’re serving a crowd or enjoying a quiet meal, these recipes are sure to make your Easter brunch an event to remember.

So, pick your favorite fruit recipe (or several!) and get ready to celebrate with sweet and savory flavors that are fresh, fun, and full of springtime joy!

Peach and Berry Breakfast Cobbler

This Peach and Berry Breakfast Cobbler brings the flavors of summer to your Easter brunch. Packed with fresh peaches and mixed berries, this dish is lightly spiced with cinnamon and nutmeg, creating a warm and inviting dessert-like breakfast option. Perfectly balanced with a crumbly oat topping, it pairs wonderfully with yogurt or whipped cream.

Ingredients:

• 4 fresh peaches, peeled and sliced
• 2 cups mixed berries (blueberries, raspberries, and blackberries)
• 1/3 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp cornstarch

For the Topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 tsp salt
• 1/3 cup unsalted butter, melted

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Filling: In a large bowl, combine peaches, mixed berries, sugar, cinnamon, nutmeg, and cornstarch. Mix well to coat the fruit evenly. Transfer the mixture to a greased 9×9-inch baking dish.
3. Make the Topping: In a separate bowl, combine oats, flour, brown sugar, and salt. Drizzle in melted butter and stir until crumbly. Spread the topping evenly over the fruit mixture.
4. Bake: Bake for 35–40 minutes, or until the fruit is bubbly and the topping is golden brown.
5. Serve: Allow to cool slightly before serving. Pair with a dollop of whipped cream or vanilla yogurt for an extra touch.

This Peach and Berry Breakfast Cobbler is a warm, comforting addition to your Easter spread. Its vibrant colors and rich flavors will captivate your guests, leaving them reaching for seconds. It’s a dish that celebrates the freshness of spring while delivering cozy, homey vibes.

Citrus Salad with Honey-Lime Dressing

Light, refreshing, and visually stunning, this Citrus Salad with Honey-Lime Dressing is a perfect balance of sweet and tangy. Featuring a mix of oranges, grapefruit, and blood oranges, this salad is complemented by a zesty honey-lime dressing and sprinkled with fresh mint leaves. It’s a vibrant way to brighten your Easter table.

Ingredients:

• 2 navel oranges, peeled and sliced
• 2 blood oranges, peeled and sliced
• 1 pink grapefruit, peeled and sliced
• 2 tbsp pomegranate seeds (optional)
• 2 tbsp chopped fresh mint

For the Dressing:

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

Instructions:

1. Prepare the Citrus: Arrange orange, blood orange, and grapefruit slices on a large serving platter. Sprinkle with pomegranate seeds if desired.
2. Make the Dressing: In a small bowl, whisk together honey, lime juice, and lime zest until smooth.
3. Assemble the Salad: Drizzle the honey-lime dressing over the citrus slices.
4. Garnish: Sprinkle with fresh mint leaves before serving.

This Citrus Salad with Honey-Lime Dressing is a refreshing palate cleanser and a feast for the eyes. Its bright flavors and healthy profile make it a must-have for your Easter brunch, leaving everyone feeling refreshed and satisfied.

Tropical Pineapple Fruit Parfaits

Transport your guests to a tropical paradise with these Tropical Pineapple Fruit Parfaits. Layers of juicy pineapple chunks, creamy coconut yogurt, and granola create a delightful mix of textures and flavors. Perfect for individual servings, these parfaits are quick to assemble and ideal for a festive Easter celebration.

Ingredients:

• 2 cups fresh pineapple chunks
• 2 cups coconut yogurt
• 1 cup granola
• 1/4 cup toasted coconut flakes

Instructions:

1. Layer the Ingredients: In individual serving glasses or bowls, layer pineapple chunks, coconut yogurt, and granola. Repeat the layers to fill the glass.
2. Top with Coconut Flakes: Sprinkle toasted coconut flakes on top for added flavor and texture.
3. Serve Immediately: Serve chilled for a refreshing Easter brunch treat.

These Tropical Pineapple Fruit Parfaits are as delicious as they are easy to make. The combination of sweet pineapple, creamy coconut yogurt, and crunchy granola provides a tropical escape that will delight guests of all ages. They’re a crowd-pleasing option for your Easter brunch.

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is a delicious twist on the traditional fruit crisp, combining the sweetness of strawberries with the tartness of rhubarb. Topped with a buttery, golden oat crumble, it’s a perfect Easter brunch dessert. The combination of warm, juicy fruit and crispy topping is irresistible, and it pairs beautifully with vanilla ice cream or whipped cream.

Ingredients:

• 3 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

For the Topping:

• 1 cup rolled oats
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Fruit Filling: In a large bowl, toss together strawberries, rhubarb, sugar, cornstarch, vanilla extract, and cinnamon. Transfer the fruit mixture to a greased 9×9-inch baking dish.
3. Make the Topping: In a separate bowl, combine oats, flour, brown sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture is crumbly. Sprinkle the topping evenly over the fruit mixture.
4. Bake: Bake for 40–45 minutes, or until the fruit is bubbling and the topping is golden brown.
5. Serve: Let it cool slightly before serving with a scoop of vanilla ice cream or whipped cream.

The Strawberry Rhubarb Crisp offers a delightful balance of sweet and tart flavors that’s perfect for Easter. Its warm, comforting nature makes it a great ending to your brunch, and the crunchy topping adds a delightful texture contrast to the soft fruit underneath. It’s a classic dessert with a seasonal twist!

Mango and Kiwi Salad with Coconut Dressing

This Mango and Kiwi Salad with Coconut Dressing is a vibrant and refreshing fruit salad, bursting with tropical flavors. The sweetness of ripe mango and the tanginess of kiwi are enhanced by a creamy coconut dressing, making this salad a light yet satisfying dish for your Easter brunch. The addition of mint leaves adds a fresh, herbaceous touch.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 4 kiwis, peeled and sliced
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp lime juice

For the Dressing:

• 1/3 cup coconut milk
• 2 tbsp honey
• 1 tsp lime zest

Instructions:

1. Prepare the Fruit: In a large mixing bowl, combine the diced mango, sliced kiwi, and chopped mint leaves.
2. Make the Dressing: In a small bowl, whisk together coconut milk, honey, and lime zest until smooth.
3. Assemble the Salad: Drizzle the coconut dressing over the fruit mixture and toss gently to coat.
4. Serve: Serve immediately for the freshest flavor.

This Mango and Kiwi Salad with Coconut Dressing is an ideal choice for an Easter brunch that celebrates spring’s bright, fresh flavors. It’s light, healthy, and offers a tropical escape in every bite. Whether enjoyed as a side dish or a refreshing dessert, it’s sure to be a hit at your gathering.

Berry and Cream Cheese Stuffed French Toast

Berry and Cream Cheese Stuffed French Toast is an indulgent, brunch-worthy dish that combines fluffy French toast with a creamy, sweet filling. Filled with a rich cream cheese and berry mixture, then grilled to perfection, this dish is a wonderful option for Easter morning. Topped with fresh berries and a dusting of powdered sugar, it’s a luxurious treat that will leave everyone wanting more.

Ingredients:

• 8 slices of thick-cut bread (preferably brioche or challah)
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup fresh strawberries, chopped
• 1/2 cup fresh blueberries
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup milk
• 1/4 tsp ground cinnamon
• Butter, for grilling
• Fresh berries and powdered sugar for topping

Instructions:

1. Prepare the Filling: In a bowl, mix together the softened cream cheese, powdered sugar, chopped strawberries, blueberries, and vanilla extract until smooth.
2. Assemble the French Toast: Spread the cream cheese mixture on four slices of bread. Top with the remaining slices to form sandwiches.
3. Make the Egg Mixture: In a shallow dish, whisk together the eggs, milk, and cinnamon.
4. Grill the French Toast: Heat a griddle or large skillet over medium heat and add a little butter. Dip each sandwich in the egg mixture, coating both sides, and then grill for 3-4 minutes per side, until golden brown and crispy.
5. Serve: Serve the stuffed French toast with fresh berries and a dusting of powdered sugar.

This Berry and Cream Cheese Stuffed French Toast is the perfect way to elevate your Easter brunch. The creamy filling and sweet berries add a decadent touch to a classic favorite, making it a showstopper that your guests will rave about. It’s rich, comforting, and indulgent—just what you need to make your Easter brunch extra special.

Cantaloupe and Prosciutto Salad

The Cantaloupe and Prosciutto Salad is a beautiful combination of sweet, juicy melon and savory prosciutto. Topped with fresh mint leaves and a drizzle of honey, this simple yet sophisticated dish is a delightful addition to any Easter brunch. It’s light, refreshing, and offers a perfect balance of flavors that will leave your guests wanting more.

Ingredients:

• 1 ripe cantaloupe, peeled, seeded, and cut into wedges
• 6 slices of prosciutto, thinly sliced
• 1 tbsp honey
• Fresh mint leaves for garnish

Instructions:

1. Prepare the Cantaloupe: Arrange the cantaloupe wedges on a large platter or individual serving plates.
2. Add Prosciutto: Gently drape slices of prosciutto over the melon.
3. Drizzle with Honey: Drizzle honey over the cantaloupe and prosciutto.
4. Garnish and Serve: Garnish with fresh mint leaves before serving.

This Cantaloupe and Prosciutto Salad is a light and elegant dish that pairs perfectly with other brunch items. The sweet melon and salty prosciutto create a delicious contrast, while the honey and mint add an extra layer of complexity. It’s a dish that will brighten up your Easter table and refresh your guests with each bite.

Tropical Fruit Salad with Lime-Mint Syrup

A Tropical Fruit Salad with Lime-Mint Syrup is the ultimate refreshing dish for Easter brunch. This vibrant mix of tropical fruits like mango, pineapple, and papaya is complemented by a zesty lime-mint syrup, making each bite burst with fresh, tangy flavors. It’s an ideal light, fruity dish that adds a tropical flair to your spread.

Ingredients:

• 1 cup cubed fresh mango
• 1 cup cubed fresh pineapple
• 1 cup cubed papaya
• 1/2 cup sliced strawberries
• 1/4 cup fresh mint leaves, chopped

For the Syrup:

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

Instructions:

1. Prepare the Fruit: In a large bowl, combine the cubed mango, pineapple, papaya, and sliced strawberries.
2. Make the Syrup: In a small saucepan, combine honey, lime juice, lime zest, and water. Heat over low heat for 1-2 minutes until the honey has dissolved.
3. Combine and Chill: Pour the lime-mint syrup over the fruit salad and toss gently to coat. Add chopped fresh mint leaves and toss again.
4. Serve: Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

This Tropical Fruit Salad with Lime-Mint Syrup is a bright, flavorful dish that adds an exotic touch to your Easter brunch. The sweetness of the tropical fruits is perfectly balanced by the tangy lime-mint syrup, creating a refreshing and healthy side that pairs well with a variety of brunch dishes. It’s a perfect choice for anyone looking to bring a burst of sunshine to their table.

Baked Apple and Cranberry Casserole

The Baked Apple and Cranberry Casserole is a warm and comforting dish that combines tart cranberries with sweet, tender apples. This casserole is topped with a buttery oat crumble, making it a deliciously cozy choice for Easter brunch. Whether served as a sweet side dish or dessert, it’s a comforting way to celebrate the season.

Ingredients:

• 4 medium apples, peeled, cored, and sliced
• 1 cup fresh cranberries (or frozen)
• 1/3 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp lemon juice

For the Topping:

• 1 cup rolled oats
• 1/2 cup flour
• 1/3 cup brown sugar
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Prepare the Filling: In a large bowl, combine the apple slices, cranberries, sugar, cinnamon, nutmeg, and lemon juice. Toss to coat the fruit evenly, then transfer to a greased 9×9-inch baking dish.
3. Make the Topping: In a separate bowl, combine oats, flour, brown sugar, and salt. Stir in the melted butter until the mixture is crumbly. Sprinkle the topping evenly over the fruit.
4. Bake: Bake for 35–40 minutes, or until the apples are tender and the topping is golden brown.
5. Serve: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

The Baked Apple and Cranberry Casserole is a warm, comforting dish that brings together sweet and tart flavors in the most delicious way. The buttery oat crumble on top adds a satisfying crunch, making it a perfect addition to your Easter brunch spread. Serve it alongside other brunch staples or enjoy it as a sweet, cozy dessert for your guests.

Peach and Berry Galette

The Peach and Berry Galette is a rustic yet elegant pastry perfect for Easter brunch. With a flaky, buttery crust and a deliciously juicy filling of fresh peaches and mixed berries, this dessert is both simple to make and impressive to serve. The sweet, tart combination of fruits paired with the delicate crust makes it an irresistible treat that will have everyone coming back for more.

Ingredients:

• 2 cups fresh peaches, peeled and sliced
• 1 cup mixed berries (blueberries, raspberries, or blackberries)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1/4 tsp ground cinnamon
• 1 package refrigerated pie crust (or homemade)
• 1 tbsp butter, cut into small pieces
• 1 tbsp milk (for brushing)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Filling: In a large bowl, combine the sliced peaches, berries, sugar, cornstarch, lemon juice, and cinnamon. Toss until the fruit is well-coated.
3. Assemble the Galette: Roll out the pie crust on a piece of parchment paper. Spoon the fruit filling into the center of the crust, leaving a border around the edges. Fold the edges of the crust over the filling to form a rustic galette shape. Dot the filling with small pieces of butter.
4. Bake: Brush the crust with milk and sprinkle with coarse sugar. Bake for 35-40 minutes, or until the crust is golden brown and the fruit is bubbling.
5. Serve: Let it cool slightly before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

The Peach and Berry Galette combines the best of both worlds: a warm, fruity filling encased in a crisp, buttery crust. This easy-to-make dessert is perfect for Easter brunch, offering a satisfying balance of sweetness and tang. Whether served as a main dessert or an afternoon treat, this galette will leave a lasting impression on your guests.

Grapefruit and Avocado Salad with Honey-Lime Vinaigrette

The Grapefruit and Avocado Salad with Honey-Lime Vinaigrette is a refreshing and slightly tangy salad that’s a great balance to the heavier brunch dishes. The creamy avocado pairs beautifully with the sharp, citrusy grapefruit, and the honey-lime vinaigrette ties everything together with a light, zesty finish. This salad is not only delicious but also adds vibrant colors to your table, making it a perfect addition to your Easter brunch.

Ingredients:

• 2 ripe avocados, peeled, pitted, and sliced
• 2 grapefruits, peeled and segmented
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp honey
• 2 tbsp fresh lime juice
• Salt and pepper, to taste

Instructions:

1. Prepare the Salad: In a large salad bowl, combine the avocado slices, grapefruit segments, red onion, and chopped cilantro.
2. Make the Vinaigrette: In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper until smooth.
3. Assemble the Salad: Drizzle the vinaigrette over the salad and toss gently to coat the ingredients.
4. Serve: Serve immediately as a refreshing starter or side dish.

This Grapefruit and Avocado Salad with Honey-Lime Vinaigrette is a burst of freshness that’s perfect for springtime and Easter brunch. The combination of creamy avocado, tangy grapefruit, and a sweet-savory dressing is simple yet elegant. It’s a healthy, vibrant dish that complements both lighter fare and heartier brunch options, making it a versatile choice for your spread.

Citrus-Infused Fruit Tart

A Citrus-Infused Fruit Tart is a stunning, light dessert that’s as beautiful as it is delicious. With a buttery, flaky crust, a smooth cream cheese filling, and an assortment of fresh, juicy citrus fruits, this tart is a showstopper for Easter brunch. The citrus infusion adds a refreshing brightness, and the sweetness of the cream cheese balances the tangy fruits perfectly.

Ingredients:

• 1 package refrigerated tart crust (or homemade)
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 tbsp fresh orange juice
• 1 tsp orange zest
• Assorted fresh citrus fruits (oranges, grapefruits, lemons, limes), sliced

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Crust: Bake the tart crust according to package instructions until golden brown, then let it cool completely.
3. Make the Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream, orange juice, and orange zest, beating until the mixture is light and fluffy.
4. Assemble the Tart: Spread the cream cheese filling evenly into the cooled tart crust. Arrange the citrus slices on top in a decorative pattern.
5. Chill: Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld.
6. Serve: Slice and serve chilled, garnished with additional zest or mint leaves if desired.

The Citrus-Infused Fruit Tart is a perfect dessert for Easter brunch, offering a light, refreshing combination of creamy sweetness and citrusy tang. The bright, vibrant fruit slices make it an eye-catching centerpiece, while the creamy filling and buttery crust provide a delightful contrast in textures. It’s a beautiful, easy-to-make dessert that will add a burst of color and flavor to your Easter celebration.

Strawberry and Rhubarb Compote

Strawberry and Rhubarb Compote is a tangy and sweet fruit topping that pairs wonderfully with pancakes, waffles, or as a side to your Easter brunch spread. The combination of tart rhubarb and sweet strawberries, simmered with sugar and a touch of vanilla, creates a perfect balance of flavors. This compote can be served warm or chilled, making it versatile for any time of day.

Ingredients:

• 2 cups fresh strawberries, hulled and halved
• 2 cups fresh rhubarb, chopped
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/2 cup water

Instructions:

1. Combine Ingredients: In a medium saucepan, combine the strawberries, rhubarb, sugar, vanilla extract, lemon juice, and water.
2. Simmer: Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 15-20 minutes, or until the rhubarb has softened and the strawberries have broken down into a chunky sauce. Stir occasionally.
3. Cool and Serve: Remove from heat and allow the compote to cool slightly. Serve warm over pancakes, yogurt, or as a side to any Easter brunch dishes.

This Strawberry and Rhubarb Compote is a delightful addition to any Easter brunch. The sweet strawberries and tart rhubarb balance each other beautifully, and the vanilla and lemon add depth and brightness to the flavor. It’s a perfect topping for pancakes or waffles or a wonderful way to complement other dishes like roasted meats or salads.

Watermelon and Feta Salad with Basil

The Watermelon and Feta Salad with Basil is a refreshing, savory-sweet salad that makes for a great Easter brunch dish. The juicy watermelon pairs perfectly with the salty feta, while the fresh basil leaves add an herbaceous note. Drizzled with a light balsamic glaze, this salad is light, flavorful, and easy to prepare, making it the ideal side dish for spring celebrations.

Ingredients:

• 4 cups cubed watermelon
• 1 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Prepare the Salad: In a large mixing bowl, combine the watermelon cubes, crumbled feta, and torn basil leaves.
2. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Toss and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for 10-15 minutes before serving.

The Watermelon and Feta Salad with Basil is a perfect dish for spring and Easter brunches. The combination of sweet watermelon, tangy feta, and fragrant basil is a delightful mix of flavors, while the balsamic dressing adds a savory finish. This salad is light, refreshing, and visually stunning—making it a must-have for your brunch spread.

Pineapple-Coconut Sorbet

Pineapple-Coconut Sorbet is a tropical and refreshing dessert that is perfect for cooling off after a hearty Easter brunch. The natural sweetness of pineapple, combined with the creamy coconut milk, creates a smooth and refreshing frozen treat that your guests will love. This sorbet is also dairy-free and vegan, making it suitable for various dietary preferences.

Ingredients:

• 3 cups fresh pineapple chunks
• 1/2 cup coconut milk (full-fat)
• 2 tbsp honey or agave syrup (adjust sweetness to taste)
• 1 tsp lime juice
• 1/4 tsp vanilla extract (optional)

Instructions:

1. Blend the Ingredients: In a blender or food processor, combine the pineapple chunks, coconut milk, honey, lime juice, and vanilla extract (if using). Blend until smooth.
2. Freeze the Sorbet: Pour the mixture into a shallow dish or ice cube trays. Freeze for at least 4 hours, or until firm.
3. Serve: Once frozen, scrape the sorbet with a fork to create a fluffy, snow-like texture. Serve in bowls or scooped into cones for a fun, tropical treat.

The Pineapple-Coconut Sorbet is a refreshing and exotic dessert that will add a sweet and tropical flair to your Easter brunch. The creamy coconut flavor and the tangy sweetness of the pineapple make for a light yet indulgent treat. This sorbet is not only vegan and dairy-free but also incredibly easy to make, making it an ideal dessert for a laid-back yet elegant celebration.

Note: More recipes are coming soon!