Hello & Happy Easter!
To be honest, I had no intention of sharing this recipe on my blog today.
But, as it turns out, we just finished hosting a family brunch which included this fruit salad and everybody seemed to be raving about it!
I personally love it because it’s so pretty. But everyone seemed to think it was super flavourful and so I figured it wouldn’t hurt to add upload it over here 🙂
It’s great for a brunch because it is so simple. I also think that it’s jewel tones mixed with the mint make it seem kind of sophisticated, lol (maybe?).
My Easter brunch menu also included a delicious sweet potato and thyme frittata, overnight baked apple cinnamon french toast, grapefruit raspberry & basil mimosas (along with more of the regular brunch fixin’s).
The food is so yummy that I decided that I’m going to be putting together a Mother’s Day brunch menu over the next few weeks so you can use it too! If you don’t have a brunch date planned – maybe it’s time to make one!
(serves 8-10 small bowls)
- 1 cup fresh pineapple, chopped in small cubes
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1/2 cup pomegranate seeds
- 1/4 cup fresh chopped mint
Wash and chop all of the ingredients. Mix with mint and let sit for 2-3 hours in the fridge before serving.