Name: Creamy Yogurt Honey Fruit Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup strawberries, hulled and sliced; 1 cup blueberries; 1 cup green grapes, halved; 1 cup red grapes, halved; 1 cup pineapple chunks; 2 bananas, sliced; 1/2 cup plain Greek yogurt; 2 tablespoons honey; 1 teaspoon vanilla extract; 1 tablespoon fresh lime juice; Optional: 2 tablespoons chopped fresh mint

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Creamy Yogurt Honey Fruit Salad a vibrant, refreshing medley of fresh fruits tossed in a luscious, creamy honey-yogurt dressing. I love how this salad brings together a rainbow of juicy, sweet flavors balanced by the tanginess of Greek yogurt and the brightness of lime juice. It's my go-to when I want something quick, light, and naturally sweet. Perfect for brunch spreads, summer picnics, or when I’m craving a clean, healthy dessert that doesn't take much effort.

Creamy Yogurt Honey Fruit Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup strawberries, hulled and sliced

1 cup blueberries

1 cup green grapes, halved

1 cup red grapes, halved

1 cup pineapple chunks

2 bananas, sliced

½ cup plain Greek yogurt

2 tablespoons honey

1 teaspoon vanilla extract

1 tablespoon fresh lime juice

Optional: 2 tablespoons chopped fresh mint

Directions

I start by whisking together the Greek yogurt, honey, vanilla extract, and lime juice in a small bowl until the dressing is smooth and creamy.

In a large mixing bowl, I combine all the fruits except for the bananas.

Then I pour the creamy yogurt mixture over the fruits and gently toss everything together so the fruit gets coated evenly.

I add the banana slices last and fold them in gently to keep them from turning mushy.

If I’m feeling fancy, I’ll sprinkle chopped fresh mint on top for an extra burst of freshness.

I like to chill the salad in the fridge for about 30 minutes before serving—it really enhances the flavors and texture.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Calories: Approximately 160 kcal per serving

Variations

Sometimes I switch things up depending on what fruits I have. I’ve used mango, kiwi, or raspberries with great success. When I want a dairy-free version, I go for coconut yogurt instead of Greek yogurt. And if I need to make it a little more indulgent, I might stir in a handful of shredded coconut or chopped nuts for crunch. It’s also easy to make it more citrusy by adding orange zest or using orange juice instead of lime.

Storage/Reheating

This fruit salad is best enjoyed fresh, but I can store it in an airtight container in the fridge for up to 2 days. The bananas may brown a bit over time, so if I’m making it in advance, I wait to add them just before serving. I don’t recommend freezing it, and since it’s meant to be served cold, there’s no reheating necessary.

FAQs

What fruits work best in this salad?

I stick with firm, juicy fruits like strawberries, grapes, blueberries, and pineapple. Bananas add creaminess, but I add them last to prevent browning. Melons, apples, and kiwi also work well.

Can I make this salad dairy-free?

Absolutely—I just swap the Greek yogurt for coconut or almond-based yogurt. It keeps the creaminess without any dairy.

How far in advance can I make this fruit salad?

I usually make it a few hours ahead of time and keep it chilled. For best texture and appearance, I add the bananas and mint just before serving.

Can I use frozen fruit?

I don’t recommend it. Frozen fruit tends to release too much moisture once thawed and can make the salad watery and mushy.

Is this fruit salad good for kids?

Yes, it’s a great kid-friendly recipe. It’s naturally sweet, colorful, and fun to eat. I sometimes let the kids help mix it together—it’s that easy!

Conclusion

This creamy yogurt honey fruit salad is one of those recipes I turn to again and again. It's quick, healthy, and incredibly flexible. Whether I’m prepping for a brunch, a summer cookout, or just want something light and refreshing, it always hits the spot. With fresh fruit, a simple dressing, and minimal prep, it’s a dish I can feel good about sharing—and eating.

Recipe:

Creamy Yogurt Honey Fruit Salad

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Author: Cheryl
Total Time: 15 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A vibrant and refreshing fruit salad tossed in a creamy honey-yogurt dressing, perfect for brunch, summer picnics, or a light, healthy dessert.

Instructions

Whisk together the Greek yogurt, honey, vanilla extract, and lime juice in a small bowl until smooth and creamy.
In a large mixing bowl, combine all the fruits except for the bananas.
Pour the creamy yogurt mixture over the fruit and gently toss to coat evenly.
Add the banana slices and fold them in gently to avoid mushiness.
Sprinkle chopped fresh mint on top, if using.
Chill the salad in the refrigerator for about 30 minutes before serving.