Poppy Seed Sauce

This no-cook poppy seed sauce swaps the usual heavy mayo or cream base for tangy low-fat yogurt, which keeps things light while still coating fruit beautifully. Orange and lemon zest punch up the citrus flavor, and raspberry vinegar adds a tart, fruity edge you won’t get from regular white vinegar.

Stir everything together and chill for at least 30 minutes before serving. That resting time lets the poppy seeds absorb some of the liquid and the citrus oils bloom into the yogurt. The sauce thickens slightly as it sits, which helps it cling to sliced fruit instead of pooling at the bottom of the bowl.

Drizzle it over a platter of sliced strawberries, melon, and grapes, or use it as a dip alongside a fruit salad.

Pro Tips

• Use freshly grated zest, not dried. The oils in fresh citrus zest carry far more flavor and fragrance.
• Raspberry vinegar is key to the flavor profile. Regular vinegar or lemon juice won’t give you that fruity tartness. Look for it in the specialty vinegar section.
• The sauce keeps refrigerated for 3-4 days but is best within 48 hours before the yogurt starts to thin out.

Variations

• Use Greek yogurt for a thicker, creamier sauce that works as a fruit dip.
• Add a drizzle of honey if you prefer a sweeter dressing.
• Swap raspberry vinegar for champagne vinegar for a more delicate, floral flavor.