Creamy Fruit Salad
This refreshing, creamy fruit salad includes tropical mango, pineapple, kiwi, grapes, and sweet oranges, all tossed in a light honey yogurt dressing.
Servings: 10 servings
Ingredients
For The Honey Orange Yogurt Dressing
- 6 ounces nonfat vanilla yogurt
- 1 tablespoon honey or to taste
- ½ teaspoon orange zest
- ¼ teaspoon pure vanilla extract
For The Fruits
- 3 chilled sweet navel oranges peeled, sliced and slices cut in half
- 2 chilled mangoes peeled, cubed
- 4 chilled kiwis peeled, sliced
- 2 cups chilled seedless red grapes halved
- 1 chilled pineapple cut into bite-size chunks
- Fresh mint leaves chopped, for garnish
Instructions
For the Dressing
- Mix. In a small bowl, combine the yogurt, honey, orange zest, and vanilla, and whisk until thoroughly incorporated. Taste for sweetness and flavor; adjust accordingly.
- Chill. Cover and chill in the fridge for at least 30 minutes and up to 5 days. Stir before using.
Assemble the Salad
- Combine the ingredients. Arrange the fruits in a large serving bowl. Pour the prepared yogurt dressing over the fruits and gently stir to combine.
- Enjoy! Garnish with fresh mint leaves and serve.
Notes
- Ripeness: Choose ripe fruits and avoid mushy ones. You can also change up the fruits and use whatever is in season or the ones you like.
- The dressing can be made ahead of time and kept in the fridge for up to 5 days.
- Serve it Fresh: Serve the fruit salad the same day to maintain texture and taste.
- Chill Time: The salad is best served after one to two hours in the fridge.
- Add Crunch: Top with granola or coconut flakes.
- Limit Liquid: Drain excess juice from the fruits before adding the dressing to the fruit to prevent a watery salad.
Nutrition
Serving: 1Cup | Calories: 151kcal | Carbohydrates: 37g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 428mg | Fiber: 4g | Sugar: 29g | Vitamin A: 565IU | Vitamin C: 115.1mg | Calcium: 75mg | Iron: 0.6mg
