Creamy Fruit Salad with Yogurt Dressing (Print)
Fresh mixed fruit coated in creamy Greek yogurt dressing with honey and vanilla
# What You Need:
→ Fresh Fruits
01 - 1 cup strawberries, hulled and sliced
02 - 1 cup seedless grapes, halved
03 - 1 cup pineapple chunks, fresh or canned, drained
04 - 1 cup kiwi, peeled and diced
05 - 1 cup mandarin orange segments, canned drained or fresh
06 - 1 banana, sliced
→ Creamy Dressing
07 - 1 cup Greek yogurt, plain or vanilla
08 - 1/4 cup sour cream
09 - 2 tablespoons honey or maple syrup
10 - 1 teaspoon vanilla extract
11 - Zest of 1 orange
→ Optional Garnishes
12 - 1/4 cup chopped toasted nuts, almonds or pecans
13 - 2 tablespoons shredded coconut
# How To Make It:
01 - In a large mixing bowl, gently combine all the prepared fruits including strawberries, grapes, pineapple chunks, kiwi, mandarin oranges, and sliced banana.
02 - In a separate bowl, whisk together Greek yogurt, sour cream, honey or maple syrup, vanilla extract, and orange zest until smooth and well blended.
03 - Pour the creamy dressing over the fruit. Gently toss to coat all the fruit evenly, taking care not to mash the softer fruits like banana and kiwi.
04 - Transfer to a serving bowl. If desired, sprinkle with toasted nuts and shredded coconut. Serve immediately, or chill for up to 2 hours before serving for a colder, more refreshing salad.
# Expert Advice:
01 -
- The creamy dressing somehow makes every fruit taste more vibrant without overwhelming their natural sweetness
- People literally hover around the bowl until the last piece of pineapple is gone
02 -
- I learned the hard way that bananas turn everything brown and mushy if added more than an hour before serving
- Canned pineapple actually works better than fresh when the fruit is not perfectly ripe because the juices are already developed
03 -
- Let the dressed salad sit for 15 minutes before serving so flavors can marry
- Pat wet fruits like canned mandarin oranges dry with paper towels to prevent watering down the dressing