Fruit Salad with Yogurt turns a simple mix of fruit into something special, thanks to a rich and creamy yogurt dressing that pulls it all together.
Author’s Notes
I Tried One Bite…Then Tried to Trade Plates
The day school let out for summer, we packed up the kids and hit the road. I always come back from trips with new recipe ideas, but I didn’t expect one to come from a kids’ meal.
At one restaurant, the kids picked fruit salad with yogurt as their side. My son offered me a bite, and I instantly wished I had ordered it myself. Fresh fruit, creamy yogurt, a little crunch from granola…it was simple and so good.
When we got home, I started testing different yogurts. I’ve tried a bunch, but the one I keep going back to is Greek God’s Honey Vanilla. It’s extra creamy and adds the best flavor to this easy side.
Fruit Salad with Yogurt Ingredients
- Fruit: I use mandarin segments, strawberries, grapes, blueberries, and a crisp apple. Anything firm, ripe, and sweet works well.
- Sweetener: Depending on the yogurt used, you may want to add more or less. Just sweeten to taste.
- Crunch: A sprinkle of granola or toasted nuts right before serving adds the best texture. I’m especially partial to my easy granola recipe.
- Other add-in ideas: Toasted coconut, slivered almonds, chia seeds, or poppy seeds.
The Yogurt I Swear By!
I’ve tested this Fruit Salad with Yogurt using just about every tub, and I keep coming back to Greek God’s Honey Vanilla (not sponsored, just a favorite). It’s thick, smooth, and doesn’t turn watery when mixed with juicy fruit.
Low-fat yogurts can taste gritty here, so go with full-fat or whole milk for the best texture. If you already have a thick and creamy yogurt you love, use that. Just adjust the honey to get the sweetness where you want it.
What’s in Season and Tastes Best
| Season | Great combos |
|---|---|
| Spring | Strawberries + kiwi + pineapple |
| Summer | Peaches + blueberries + blackberries |
| Fall | Apple + pear + red grapes |
| Winter | Mandarin + pomegranate arils + banana |
Mix and match based on what looks good and ripe at the store.
Storage
Store fruit and yogurt dressing separately in the fridge and mix just before serving. If already combined, eat within 1 day. Keep granola or nuts separate to stay crisp.
Use Leftover Fruit In These Recipes:
Fruit Salad With Yogurt
Equipment
Ingredients
- 3 mandarines peeled & segmented (1 cup)
- 1 cup diced strawberries
- 1 cup green grapes halved
- 1 cup blueberries
- 1 large apple diced (I like Fuji)
- 1/2 lemon
- 1 cup honey vanilla Greek yogurt see note 1
- 2 tablespoons honey see note 2
- 1/4 teaspoon vanilla extract
- 6 tablespoons granola optional
Instructions
- Make the dressing: In a small bowl, whisk together the yogurt, honey, juice of 1/2 of a lemon, and vanilla until smooth. Taste and adjust the sweetness to your liking. Set aside.
- Prep the fruit: Make sure all fruit is completely dry to prevent watering down the salad. Add the fruit to a large bowl and gently toss to combine.
- Assemble the salad:Option 1: Spoon fruit into individual bowls and top with a generous spoonful of yogurt.Option 2: If serving all at once, mix the yogurt dressing into the fruit for a fully coated salad. (If you toss it all together, you'll want to eat it the same day)Optional: Add granola or something crunchy just before serving.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Fruit Salad With Yogurt
- Scoop into bowls and top with a big spoonful of yogurt
- Layer into parfait cups with yogurt and granola
- Add to waffle cones for a fun, kid-friendly snack
- Serve with muffins or toast for an easy brunch
- Spoon over pancakes or waffles instead of syrup
Fruit Salad with Yogurt FAQs
I don’t recommend it; thawed fruit turns mushy and waters down the salad.
Use a thick coconut yogurt instead!
Sweeten to taste with stevia or monkfruit drops. This is my favorite!
