Description
This creamy fruit salad is a refreshing mix of fresh summer fruits tossed in a light yogurt dressing with honey, lemon, and mint. It’s an easy, no-cook side dish perfect for brunches, BBQs, or potlucks.
Ingredients
Scale
- 2 cups strawberries, quartered
- 2 cups red grapes, halved
- 10 oz blackberries
- 1 cup blueberries
- 20 oz pineapple tidbits, drained (reserve 2 tablespoons juice)
- 15 oz mandarin oranges, drained
- Mint leaves, for garnish
- 1 cup plain yogurt
- 1/3–½ cup honey (to taste)
- 2 tablespoons reserved pineapple juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh mint, minced
Instructions
- In a large mixing bowl, gently combine strawberries, grapes, blackberries, blueberries, pineapple, and mandarin oranges.
- In a separate bowl, whisk together plain yogurt, honey, pineapple juice, lemon juice, lemon zest, and minced mint until smooth.
- Pour the creamy yogurt dressing over the fruit mixture.
- Gently toss to coat all the fruit evenly.
- Serve immediately or chill for 1 hour before serving.
- Garnish with fresh mint leaves before serving, if desired.
Notes
- For best texture and flavor, enjoy this creamy fruit salad the same day it is made.
- To avoid a watery salad, ensure canned fruits are well-drained and pat any very juicy fresh fruits dry.
- Fresh fruit is recommended over frozen to prevent excess liquid and a mushy texture.
- Vanilla or lemon yogurt can be used for added flavor, and Greek yogurt provides extra protein and thickness.
- Mint can be omitted if preferred, but it adds a refreshing brightness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 154 kcal
- Sugar: 31 g
- Sodium: 15 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0.002 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 2 mg