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

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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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.

Best enjoyed fresh, but can be stored in the fridge for up to 2 days.

Add bananas just before serving to prevent browning.

Feel free to swap fruits based on what’s in season.

Use coconut or almond yogurt for a dairy-free version.

Not suitable for freezing.