The warmer weather in Oregon has encouraged our peonies to spring forth with joy this year! I can’t remember a spring like this, so warm and vibrant, so early in the season. The beauty of peonies just does something to my spirit, they are so stunning in style and color. It’s more than happiness–they’re like symbols of rebirth, the essence of this Easter weekend ahead.
I also take a peek at our strawberry bed, which is a little barren this year, as we ripped it out and replanted. But it’s coming along! Since this is the week of Easter, and strawberries are in all the stores, I’m sharing a delicious Fresh Fruit Salad and Poppyseed Dressing. Everyone loves fruit salad, and when there’s a sweet dressing on top – even better! When I grew up, we always had fruit salad, but usually mom doused it quite thickly with real whipped cream. Mm-m-m, I can taste it now!
Because I love this picture with my sisters so much, I’m sharing it again. It reminds me of growing up, and how special Easter Sunday dinner was to our family! We always got new dresses, patent leather shoes, whtie socks, purses, and … cowboy hats! I remember these hats were filled with jelly beans and chocolate eggs. Mom and Dad always made Easter special for us girls.
My prayer today is to be blessed and enjoy the celebration of the first new blooming of nature, lots of delicious spring and Easter dishes lining your table, along with love and happiness and gratitude for the celebration of this season.
What is your favorite way to prepare a fruit salad?
Fresh Fruit Salad & Poppyseed Dressing
- 1/4 cup sour cream
- 3 Tablespoons maple syrup
- 2 teaspoons lemon or orange zest
- 1 Tablespoons fresh lemon or orange juice
- 1 teaspoon poppy seeds
- 4-6 cups prepared fresh fruit, such as oranges, apples, grapes, strawberries, cut in bite sized pieces
Prepare the dressing by placing yogurt, maple syrup, zest, lemon juice, and poppy seeds in a bowl and stirring together.
Pour on prepared fruit and gently mix. Serve.