Creamy Fruit Salad (Print Version)
Fresh seasonal fruits coated in a silky vanilla-infused cream dressing, topped with toasted nuts and coconut.
# What You’ll 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
# Steps:
01 - In a large mixing bowl, gently combine strawberries, grapes, pineapple, kiwi, mandarin oranges, and banana slices.
02 - In a separate small 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 mixture. 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 chopped nuts and shredded coconut. Serve immediately or chill for up to 2 hours before serving for a colder, more refreshing salad.
# Expert Tips:
01 -
- It balances rich creaminess with bright fresh fruit in a way nobody can resist
- The dressing comes together in literally two minutes but tastes like you fussed over it
- You can prep everything ahead and toss it right before serving
02 -
- Adding bananas at the last minute keeps them from turning brown and getting weirdly soft
- Letting the salad sit for more than a few hours will make it release too much liquid and get watery
03 -
- Taste your dressing before adding it and adjust sweetness since some fruits are naturally sweeter than others
- Use a light hand when tossing to avoid crushing delicate fruits and ending up with mush