Creamy Fruit Salad Recipe
Description:
Creamy Fruit Salad is a refreshing and sweet dish made with a medley of fresh fruits coated in a luscious, tangy-sweet cream dressing. It’s perfect for summer picnics, potlucks, brunches, or as a light dessert. The creamy base often includes yogurt, whipped cream, or condensed milk, offering a delightful contrast to the fresh, juicy fruits.
⏱️ Prep Time & Servings:
Prep Time: 15 minutes
Chill Time: 30 minutes (optional for best flavor)
Total Time: 15–45 minutes
Servings: 6
Ingredients:
For the Salad:
1 cup strawberries, hulled and halved
1 cup grapes (red or green), halved
1 cup pineapple chunks (fresh or canned, drained)
1 banana, sliced
1 apple, diced (tossed in lemon juice to prevent browning)
1/2 cup blueberrie
1/2 cup kiwi, peeled and sliced
1/2 cup mandarin orange segments (optional)
1/4 cup chopped nuts (optional, e.g., walnuts or pecans)
For the Creamy Dressing:
1/2 cup Greek yogurt or plain yogurt
1/2 cup whipped cream or whipped topping
2 tablespoons sweetened condensed milk or honey (to taste)
1/2 teaspoon vanilla extract
Pinch of salt
Optional: zest of 1 orange or lemon for a citrusy twist
Instructions:
Prepare the Fruits:
Wash, peel (if necessary), and cut all the fruits into bite-sized pieces.
If using apples or bananas, toss them in a bit of lemon juice to prevent browning.
Make the Creamy Dressing:
In a mixing bowl, whisk together Greek yogurt, whipped cream, condensed milk (or honey), vanilla extract, and a pinch of salt.
Optional: Add citrus zest for extra flavor.
Combine
Gently fold the fruits into the creamy dressing until well coated.
Add chopped nuts if using.
Chill (Optional):
Refrigerate for 30 minutes before serving for best texture and flavor.
Serve:
Serve cold in bowls or cups. Garnish with mint or extra fruit slices if desired.
Nutritional Information (per serving, approx.):
Nutrient Amount
Calories 180–220 kcal
Protein 4–5 g
Carbohydrates 28–32 g
Sugars 20–24 g
Fat 7–9 g
Saturated Fat 4–5 g
Fiber 3–4 g
Sodium 30–50 mg
Vitamin C 50% DV
Calcium 10% DV
Note: Nutrition varies depending on the fruits and type of cream/yogurt used.❓ Frequently Asked Questions:
Q1: Can I make it ahead of time?
A: Yes, but it’s best eaten within 24 hours. Add bananas just before serving to avoid browning.
Q2: Can I use canned fruit?
A: Yes, just drain the syrup completely. Fresh fruits give better texture.
Q: Is it healthy?
A: It’s relatively healthy, especially with Greek yogurt and natural sweeteners. You can reduce cream and sugar to make it lighter.
Q4: Can I make it vegan?
A: Yes! Use coconut yogurt and coconut whipped cream with maple syrup or agave instead of condensed milk.
Q5: What fruits should I avoid?
A: Watermelon may release too much liquid and make the salad runny. Use firm, no
n-watery fruits