This easy Creamy Fruit Salad is a summer must make! It’s loaded with strawberries, grapes, kiwi, blueberries, bananas, and mandarin oranges, then tossed in a smooth vanilla greek yogurt dressing with honey and fresh lime juice.
Creamy Fruit Salad
Keep this fruit salad recipe in your back pocket for all your summer gatherings! It has a tendency to disappear first at birthday parties, cookouts, potlucks, and everywhere else. A colorful medley of fresh, juicy, summery fruits are tossed in a creamy dressing that’s sweet and tangy. The best part about the dressing is that it’s made with greek yogurt as a base, so it’s rich without being too indulgent or heavy on hot days. That way, this recipe still fits nicely in the salad category instead of being a dessert!
Impress everyone at your next part with more salad recipes like watermelon salad, summer fruit salad, and strawberry spinach salad!
Can I add any other fruits?
Yes, you can absolutely clean out your produce drawer with this versatile recipe! You can add more berries like raspberries and blackberries. Or, go more tropical with pineapple chunks or chopped mangoes. If you like the beachy flavor, sprinkle some shredded coconut on just before serving. That also adds a different chewy texture!
How to Make Creamy Fruit Salad
- Assemble the fruits. Add the strawberries, grapes, kiwi, blueberries, bananas, and oranges to a large mixing bowl.
- Whisk the dressing. In a separate bowl, whisk together reserved mandarin orange juice, yogurt, honey, and lime juice until smooth.
- Toss it all together. Pour the dressing over the fruit and gently stir until evenly coated.
- Let it chill. Chill for 20-30 minutes before serving if desired.
Storing and Making Ahead
Once it’s all tossed together with dressing, this fruit salad is best served the same day. If you do have leftovers, store in an airtight container in the refrigerator for up to 2 days. Note that the bananas will brown over time.
To make ahead, you can wash, dry, and cut most of the fruit several hours ahead of time. Combine everything except the bananas in an airtight container in the refrigerator. The dressing can also be mixed and refrigerated separately. Add the sliced bananas and dressing just before serving for the best flavor and texture.
Ingredient Notes
For the fruit salad:
- Strawberries – They’ll need to be hulled and sliced into similar sized pieces before using.
- Grapes – You can use whatever seedless grapes you like best! Red or green grapes are both perfect for this recipe.
- Kiwis – Feel free to either peel the kiwis or leave the skin on. The skin has a ton of fiber and other nutritional values, if that matters to you.
- Blueberries – Sometimes, I like to sprinkle some blueberries on top as well for a simple garnish.
- Bananas – Use bananas that aren’t too ripe. Slightly underripe bananas hold their shape better than soft, ripe bananas.
- Mandarin Oranges – Make sure to fold these in very gently so you don’t crush them. You don’t want them to lose their shape and create an excessive amount of juice.
For the dressing:
- Vanilla Greek Yogurt – Greek yogurt is preferred over regular yogurt, which is on the thinner side.
- Honey – Add more or less depending on how sweet you want the dressing to be. If you end up using a plain greek yogurt instead of vanilla, you may need a little extra honey.
- Lime Juice – Fresh is best! Try to avoid using bottled juice if you can help it. If you want even more lime flavor, add a sprinkle of fresh lime zest as well.
Enjoy!
~Nichole
Creamy Fruit Salad
Ingredients
- 1 Pound Strawberries hulled and sliced
- 2 Cups Grapes halved
- 4 Kiwis peeled and sliced
- 1 Cup Blueberries
- 2 Bananas sliced
- 1 15oz Can Mandarin oranges drained with 2 tablespoons of juice reserved
For the dressing:
- 1 Cup Vanilla Greek yogurt
- 2 Tbsp Honey
- 1 Tbsp Fresh lime juice
Instructions
- Add the strawberries, grapes, kiwi, blueberries, bananas, and oranges to a large mixing bowl.
- In a separate bowl, whisk together reserved mandarin orange juice, yogurt, honey, and lime juice until smooth.
- Pour the dressing over the fruit and gently stir until evenly coated.
- Chill for 20-30 minutes before serving if desired.
Notes
This creamy fruit salad can be stored in an airtight container in the fridge for up to 2 days, though the bananas will soften and turn brown over time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
