Creamy Summer Fruit Salad
Prep time: 15 minutes | Servings: 4–6
Ingredients
The Fruit Base:
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Strawberries: 2 cups, halved or quartered.
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Bananas: 2 large, sliced into rounds.
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Mango or Pineapple: 1 cup, cubed (for those bright yellow chunks).
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Kiwi or Green Melon: 1 cup, cubed (for the green accents).
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Orange Segments: 1 cup, peeled and sliced.
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Fresh Mint: A few sprigs for garnish.
The Creamy Dressing:
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Greek Yogurt or Sour Cream: 1 cup (use Greek yogurt for a tangier, protein-rich version).
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Honey or Maple Syrup: 2–3 tablespoons (adjust to your preferred sweetness).
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Vanilla Extract: 1 teaspoon.
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Optional: 1/2 cup of whipped cream folded in for an extra light, fluffy texture.
Instructions
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Prepare the Dressing: In a small bowl, whisk together the yogurt (or sour cream), honey, and vanilla until smooth. If you are using whipped cream for extra fluffiness, gently fold it in now.
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Prep the Fruit: Wash, peel, and chop all the fruit. To keep the bananas from browning, you can toss the slices in a little bit of lemon juice before adding them to the mix.
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Combine: Place all the fruit into a large chilled bowl.
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The “Drizzle” Technique: To get the look in your photo, don’t stir everything vigorously. Instead, pour the dressing over the center and gently toss just once or twice so some fruit stays bright and clear of the cream.
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Garnish: Top with extra strawberry halves and a sprig of fresh mint.
Pro-Tips for the Best Result
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Chill Everything: This salad tastes best when the fruit and the dressing are very cold.
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Serve Immediately: Because bananas and strawberries release juice over time, this salad is best enjoyed within an hour of mixing.
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Texture: If you want a bit of crunch, you can sprinkle some toasted coconut or sliced almonds on top right before serving.