Why You’ll Love Creamy Fruit Salad Recipe
This fruit salad stands out because it replaces heavy whipped cream or sugar-laden dressings with a healthier, lighter alternative—yogurt and honey. It’s incredibly easy to make, takes just minutes to prepare, and is endlessly customizable with your favorite seasonal fruits. Whether you’re serving it at a summer picnic or a holiday brunch, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Assorted fresh fruits (such as strawberries, blueberries, grapes, kiwi, and pineapple)
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Plain or vanilla Greek yogurt
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Honey
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Fresh lemon juice (optional, for extra brightness)
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Chopped nuts or shredded coconut (optional for garnish)
Directions
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Wash and chop all fruits into bite-sized pieces.
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In a large mixing bowl, whisk together the yogurt, honey, and lemon juice until smooth.
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Add the chopped fruits to the bowl and gently fold them into the creamy dressing until evenly coated.
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Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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Garnish with chopped nuts or shredded coconut just before serving, if desired.
Servings and timing
This recipe serves approximately 6 people.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Variations
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Use flavored yogurt like strawberry or peach for an extra fruity touch.
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Add mini marshmallows or raisins for a sweeter, dessert-style version.
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Swap honey for maple syrup or agave nectar for different flavor profiles.
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Include tropical fruits like mango, papaya, or banana for a summery variation.
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Make it dairy-free by using coconut or almond yogurt.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the fruit may release juices over time, making the salad slightly thinner. Stir gently before serving. This salad is best enjoyed fresh and does not freeze well. No reheating is necessary or recommended.
FAQs
How do I keep fruit salad from getting watery?
Use firmer fruits and avoid overly juicy ones. Also, serve it shortly after mixing to prevent excess liquid.
Can I make this fruit salad ahead of time?
Yes, you can prepare it a few hours in advance. Just store it in the fridge and add any toppings or garnishes right before serving.
What type of yogurt works best?
Plain or vanilla Greek yogurt is ideal due to its thickness and tangy flavor.
Can I use frozen fruit?
It’s best to use fresh fruit for texture, but you can use thawed frozen fruit if drained well.
Is this fruit salad healthy?
Yes, it’s naturally sweetened with honey and made with protein-rich yogurt, making it a healthier option than traditional creamy fruit salads.
Can I use sour cream instead of yogurt?
You can, but the flavor will be tangier and richer. Greek yogurt provides a lighter, healthier option.
How can I make this vegan?
Use plant-based yogurt and substitute honey with agave or maple syrup.
What fruits should I avoid in this salad?
Avoid fruits that brown quickly like apples and bananas unless serving immediately. Citrus segments work well as substitutes.
Can I add granola on top?
Absolutely. Granola adds a nice crunch and makes it more filling, perfect for breakfast.
How long does creamy fruit salad last in the fridge?
It stays fresh for up to 2 days when stored in an airtight container, though the texture is best on day one.
Conclusion
This creamy fruit salad is the perfect balance of refreshing, sweet, and satisfying. With its simple ingredients and quick preparation, it’s a go-to recipe for any occasion. Whether you’re serving it as a healthy snack, a breakfast side, or a light dessert, this dish brings flavor and nutrition together beautifully.
Creamy Fruit Salad Recipe
This creamy fruit salad is a refreshing, healthy twist on a classic dish, made with Greek yogurt and honey for a naturally sweet and tangy dressing. It’s perfect for breakfast, brunch, or a light dessert and can be easily customized with your favorite fruits.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including chilling)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups strawberries, hulled and chopped
- 1 cup blueberries
- 1 cup seedless grapes, halved
- 2 kiwis, peeled and sliced
- 1 cup pineapple chunks
- 1 cup plain or vanilla Greek yogurt
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice (optional)
- Chopped nuts or shredded coconut, for garnish (optional)
Instructions
- Wash and prepare all fruits by chopping them into bite-sized pieces.
- In a large mixing bowl, whisk together the Greek yogurt, honey, and lemon juice until smooth and well combined.
- Add the prepared fruits to the bowl and gently fold them into the creamy dressing until all pieces are evenly coated.
- Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Just before serving, garnish with chopped nuts or shredded coconut if desired. Serve cold.
Notes
- Use firmer fruits and serve shortly after mixing to avoid a watery texture.
- For a sweeter variation, add mini marshmallows or raisins.
- Dairy-free options include using coconut or almond yogurt.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Best enjoyed fresh. Do not freeze.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 18g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
