Thank you all, I now know what I will be doing for the Easter fruit
salad. I'd already planned on using a light lemon coat over the
fruits to keep them from browing. I've already dried enough lemon
zest this year to last well past next season. But I've not candied
any for a sprinkle-use as toppings. so that will be fun to try out.

I have some 3-ince deep, clear glass bowls that are deep enough to
completely line with lemon slices for both the fresh fruit, and also
for a lemon-lined big surprise for daughter. She rarely makes it in
fear she'll eat it all in one sitting, but she absolutely loves lime
jello with pineapple chunks in it.

Yay! No more fretting on what lemons may be joined with for Easter,
and youngest gran will also have the huge bag of them she counts on
each time I see her so she can make the family's lemonade.

Thanks so, Picks