My family (Halvorsons) never had any “traditional” Easter foods. Sometimes we had homemade brunch after church, other times it was a ham dinner after Easter egg hunts (some salt to balance out the sweets). But being that this is our first married Easter I thought I’d ask Luke if there are any Greene family traditions.

The answer is yes: Hot Cross Buns (yes just like the song-sorry if I got it stuck in your head).

Apparently there were a few years Diana (Luke’s mom) was working that she bought the buns from the store. After this Luke took it upon himself to make them! (even though he claims to be a cook; not a baker).

The hot-cross bun recipe is a family thing for now (sorry).

But a few times for Easter brunches I have made a simple and delicious berry salad I’m willing to share with all of you.  🙂 I thought this would pair well as a light  side for our weekend of homemade Easter carbs. Plus this is an excellent gluten-free and vegan addition to consider if you are bringing something to an Easter brunch or hosting one yourself.

Here is the easy recipe for my berry salad:

1 16-ounce container strawberries (halved or quartered depending on size)

1 8-ounce container blueberries

1 6-ounce container raspberries

1 8/6 ounce container blackberries

2/3 T powdered sugar

2/3 lemons

1.If you bought frozen fruits then semi-defrost the berries. If you bought fresh put them into the freezer until you are ready to make the salad.  Leaving the berries frozen/semi-defrosted will insure that you don’t end up with a mushy salad.

2.Grate 2/3 lemons into a small bowl then cut and squeeze about 2/3 Tablespoons of their juice in as well.

3. Add the 2T of powdered sugar to the lemon juice and zest and mix together (the powdered sugar will absorb and coat the berries easier than regular sugar ). You can also probably use honey but use your discretion for portions diffrences versus powdered sugar.

Tip: Do not throw away the lemons after this. Instead place the leftover lemon slices rind and all into a water pitcher!

4. Add all ingredients into a large bowl and mix gently with a slotted spoon.

5. Let the mixture sit in the fridge covered for a few hours or for best results for a day before serving so the berries can soaked up the sugar and citrus juice.

Possible variations: You can choose to use orange juice or lemonade in exchange for the lemon/powdered sugar mixture or add fresh mint as a garnish.

Or if you want a fancier grow-up version: Use a citrus liqueur such as Grand Mariner or Lemon-cello.

Do you have any traditional Easter foods?

What is your favorite brunch dish?