Lemon Dressing for Fruit Salad

This dressing starts with lemonade as the base, which gives it a concentrated citrus punch without the bitterness of straight lemon juice. Dry white wine adds a subtle acidity and grown-up depth, while honey smooths everything into a sweet, balanced drizzle. Poppy seeds bring their signature crunch and a nutty, almost floral note.

Beat it all together with a whisk or rotary beater until emulsified. The oil needs to be fully incorporated so the dressing clings to fruit instead of pooling at the bottom of the bowl.

Toss it with strawberries, blueberries, kiwi, and sliced peaches for a summer side dish that holds up at picnics and potlucks. The wine and honey keep the cut fruit from browning as quickly, too.

Chef Tips

• Use frozen lemonade concentrate (thawed) for a more intense citrus flavor than ready-to-drink lemonade.
• A dry Sauvignon Blanc or Pinot Grigio works well here. Avoid sweet wines since the honey already provides plenty of sweetness.
• Beat vigorously until the dressing looks uniform and slightly thickened. A broken dressing will taste oily on fruit.
• Dress the fruit just before serving. If it sits too long, the salt in the dressing draws out moisture and the fruit gets mushy.

Variations

• Lime twist: Swap the lemonade for limeade and add a pinch of fresh mint for a mojito-inspired spin.
• Booze-free version: Replace the wine with white grape juice for a family-friendly option that still has fruity depth.