Fruit Salad with Poppy Seed Dressing

Every brunch needs a light fruit side.  Well, maybe it doesn't need it, but I sure want it!  I made a pretty big batch of fruit salad, but half of what was left over when home with my grandma and the other half stayed with us.  And what happened to that half that stayed back in my fridge?  It was a nice afternoon snack for the next couple of days!  The dressing still tasted fresh and the fruit was still crisp.  For me, that is the definition of a pretty good fruit salad!  I had hoped to have starfruit, but sadly Meijer didn't have any.  I was lucky enough to find kiwi!  But seriously, why is starfruit so amazing?  I first had starfruit in Nashville in August on 2008, a few more times after that… and I haven't had it in about a year.  I really miss it!  It is crispy while still being juicy and it looks very nice on a fruit platter!

I wanted this fruit salad to primarily focus on berries, but I feel like you could use any "summery" fruit; I wouldn't use apples.

PS - This post is "part two, of three," for Mother's Day Brunch.

Fruit:

• Organic Strawberries (even if you don't buy organic, you really should buy organic strawberries, they absorb so many pesticides)
• Half a Honeydew
• ¼ a large watermelon
• Blackberries
• 6 Kiwi

Dressing:

• 1 tsp poppyseeds
• 1/2 cup pineapple juice
• 2 T sugar
• 1/4 tsp salt
• 2 T canola oil

Add pineapple juice, sugar and salt to a blender and blend until combined. Slowly stream in oil with blender running until emulsified. Add poppyseeds and pour over fruit. Keep refrigerated until ready to serve.