Creamy Tropical Fruit Salad
A vibrant and refreshing tropical fruit salad with a creamy, honey-sweetened yogurt dressing, perfect for warm weather or festive gatherings. Easy to make and customizable.
Equipment
- 1 large bowl
- 1 medium bowl
- 1 whisk
Ingredients
- 2 cups pineapple chunks
- 1 cup strawberries halved
- 1 cup mango diced
- 1 cup grapes halved
- 1 banana sliced
- ½ cup shredded coconut optional
- ½ cup chopped nuts optional, e.g., pecans or almonds
- 1 cup plain or vanilla yogurt Greek or regular
- ½ cup sour cream or whipped topping
- 2 –3 tbsp honey or maple syrup adjust to taste
- 1 tsp vanilla extract
- Juice of ½ lime or lemon
Instructions
- In a large bowl, combine the pineapple chunks, strawberries, mango, grapes, and banana slices.
- In a medium bowl, whisk together the yogurt, sour cream or whipped topping, honey or maple syrup, vanilla extract, and lime or lemon juice until smooth.
- Pour the creamy dressing over the mixed fruit and gently toss to coat all pieces evenly.
- Sprinkle shredded coconut and chopped nuts on top if using.
- Serve immediately or chill for 30–60 minutes for a more refreshing taste.
Notes
- Try adding kiwi, papaya, or blueberries for extra flavor variety.
- Add granola before serving for a crunchy texture.
- Adjust sweetness with honey or maple syrup based on fruit ripeness.
- Salad keeps well refrigerated for up to 1 day.
- Pairs well with grilled chicken or fish for summer meals.