While many fruits are not in season when many celebrate Easter each April, that doesn't mean you can add a nice fruit salad to your Easter breakfast, brunch or dinner. This step-by-step guide explains how to make Easter fruit salad easily at home.

It's simple to serve canned fruit salad, but to give your family and friends the best, making a fruit salad at home is not difficult at all. Additionally, by making the treat at home, you can select the specific types of fruit you which to include as well as other ingredients like sugars and marshmallows.

Typically, a selection of four of five varieties of fruit are used, with pineapple, grapes and cherries being the perennial favorites. The fruits are chopped into bite-sized pieces and covered with a simple sweet syrup, made from sugar, lemon juice and flour.

The recipe can also be varied in numerous ways, including making an ambrosia salad, with a selection of fruits and nuts in a whipped topping coating, or making a Easter-themed salad using a pear to form the shape of a bunny. This guide explains how to make the traditional salads, the ambrosia variation as well as the pear bunny salad.

While this version of fruit salad skimps a bit on the actual fruit, it does create a pleasant and festive salad for kids or to add decoration to an Easter gathering.

Ingredients

• Leaf lettuce, either green or red is fine
• 1 can pear halves
• 4 baby carrots
• 12 raisins
• 8 almonds
• Whipped cream in an aerosol can or cottage cheese

Preparation Method

1. Lay the leaf lettuce on individual serving plates to form a nice base.
2. Drain the pear halves and place one half on each of the beds of lettuce, flat side down.
3. Place one baby carrot in front of the bed of lettuce, near the narrow end of the pear half.
4. Using a sharp knife, carefully make small holes in the pear half, three near the narrow end for the eyes and nose, plus two a bit higher for ears.
5. Place one almond in each of the ear holes and one raisin in each of the holes for the eyes and nose.
6. Using the whipped cream or cottage cheese, place a generous portion near the larger end of the pear to give the appearance of a tail.
7. Serve one salad to each person, or top with plastic wrap and refrigerate until ready to serve.http://www.tasteofhome.com/Recipes/Bunny-Pear-Salad

This is likely the most common type of Easter fruit salad and can use any or all of the fruits you desire. The traditional fruit salad can be whipped up ahead of time or in a pinch. Similarly, canned or fresh fruits can be used.

Ingredients

• 20 ounces pineapple
• 20 ounces peaches
• 10 ounces maraschino cherries
• 10 ounces mandarin oranges
• 2 cups grapes, seedless
• 1/2 cup orange juice
• Sugar or sugar substitute, to taste

Prepare Easter Fruit Salad

1. Begin by chopping your fresh fruit, including pineapple, peaches and grapes, into bite-sized pieces using the knife and cutting board. Be sure to remove all peels and stems if necessary, placing all of the fruit into a large mixing bowl. If desired, the grapes can be peeled or simply sliced in half.
2. Add all of the fruits to a large mixing bowl. If you are using canned fruits, feel free to add some of the juice to the bowl, but not all of it.
3. Pour in enough orange juice to make enough liquid to suit your preferences.
4. Add sugar or sugar substitute to suit your taste. Keep in mind that the natural sweetness will come out as the salad sits.
5. Store the salad in the refrigerator until ready to serve.http://www.foodnetwork.com/recipes/fresh-fruit-salad-recipe/index.html

Ambrosia fruit salad is similar to the traditional fruit salad in the specific fruits used, but features a creamy sauce, using whipped topping. Just like any fruit salad, the ingredients can be varied to suit your tastes including eliminating the nuts, coconut or spices if desired. The cherries are also optional, but provide a bit of color to the dish.

Ingredients

• 8 ounces whipped topping, like Cool Whip, thawed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 cups shredded coconut
• 1/2 cups chopped walnuts
• 8 ounces canned fruit cocktail
• 8 ounces pineapple chunks
• 11 ounces mandarin oranges
• 10 ounces maraschino cherries
• 3 cups miniature marshmallows

Preparation Method

1. In a large mixing bowl, combine the whipped topping, cinnamon, nutmeg, coconut and walnuts. Stir until well incorporated.
2. Drain each of the canned fruits, including fruit cocktail, pineapple, mandarin oranges and maraschino cherries.
3. Add the fruits to the whipped topping in the large and stir well.
4. Continue to mix until the sauce coats each of the fruits, then pour into a serving dish.
5. Decorate with additional pieces of fruit such as cherries and orange slices.
6. Refrigerate for at least 30-45 minutes, then serve and enjoy!http://allrecipes.com/Recipe/Ambrosia-Fruit-Salad/Detail.aspx