A vibrant mix of tropical and seasonal fruits tossed in a light, tangy Greek yogurt dressing with orange, honey, and pineapple juice. Bright, fresh, and on the table in 20 minutes.
Servings
6
Prep time
20 min
Cook time
None
Total time
20 min
Ingredients — 6 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Yogurt Dressing | ||
| Greek yogurt | ½ | cup |
| Frozen orange juice concentrate | 2 | tsp |
| Honey, or to taste | 1 | tsp |
| Reserved pineapple juice (from can) | 1 | tbsp |
| Fruit Salad | ||
| Canned pineapple tidbits, drained (juice reserved) | ½ | cup |
| Blueberries | 1 | cup |
| Strawberries, sliced | 1 | cup |
| Mango, peeled, pitted, and diced | 1 | — |
| Banana, sliced crosswise | 1 | — |
| Kiwi, peeled and sliced crosswise | 1 | — |
| Fresh mint sprigs, for garnish | — | to taste |
Directions
1
Make the dressing. Drain the canned pineapple and set the fruit aside, keeping the juice. In a small bowl, stir together the Greek yogurt, orange juice concentrate, honey, and 1 tablespoon of the reserved pineapple juice until smooth. Taste and adjust — add more honey a teaspoon at a time for extra sweetness, or a splash more pineapple juice to loosen the consistency. Set aside.
2
Combine the fruit. In a large bowl, gently toss together the pineapple, blueberries, strawberries, mango, banana, and kiwi until evenly mixed.
3
Dress and serve. Spoon the yogurt dressing over the fruit and toss lightly to coat. Transfer to a serving bowl or divide into individual bowls. Garnish with fresh mint sprigs and serve right away.
Cook's notes
Add banana last
Banana slices brown quickly once cut — add them to the bowl last and toss gently just before dressing and serving. If making ahead, leave the banana out entirely and stir it in at serving time.
Adjust the dressing to your taste
The beauty of this dressing is how easy it is to fine-tune. More honey makes it sweeter and thicker; extra pineapple juice loosens it and adds tropical brightness. A tiny pinch of lime zest also works wonderfully if you want a sharper edge.
Swap in seasonal fruit
This recipe is very flexible — use whatever fruit looks best at the market. Peaches, raspberries, grapes, or melon all work beautifully. Keep the pineapple as a base since its juice is part of the dressing, then build around it.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 263 kcal | Saturated fat | 0 g |
| Protein | 5 g | Cholesterol | 1 mg |
| Total carbohydrate | 65 g | Sodium | 11 mg |
| Dietary fiber | 8 g | Calcium | 58 mg |
| Total sugars | 42 g | Vitamin C | 92 mg |
| Total fat | 1 g | Potassium | 938 mg |
0 Comments