Creamy Fruit Salad

Description:

A refreshing and luscious mix of fresh fruits tossed in a smooth, sweet, and tangy cream dressing. This creamy fruit salad is perfect as a side dish, dessert, or light snack—ideal for potlucks, holidays, or summer picnics.

Origin:

Creamy fruit salads are a staple in American cuisine, especially in the South and Midwest. Inspired by ambrosia and vintage dessert salads, this recipe has evolved from its 1950s roots to include fresh fruit and yogurt or whipped cream instead of canned fillings and marshmallows (though those can still make an appearance!).

Ingredients Quantity:

For the Salad:

Fresh strawberries (hulled and halved) – 1 cup (150g)
Fresh pineapple (diced) – 1 cup (150g)
Seedless grapes (halved) – 1 cup (150g)
Fresh blueberries – ½ cup (75g)
Bananas (sliced) – 2 medium
Mandarin oranges (drained, if canned) – 1 cup (150g)
Apple (diced, optional) – 1 medium
Mini marshmallows (optional) – 1 cup (50g)

For the Creamy Dressing:

Greek yogurt (or sour cream) – ¾ cup (180g)
Mayonnaise – ¼ cup (60g) (optional for richer taste)
Honey or maple syrup – 2–3 tbsp (to taste)
Vanilla extract – 1 tsp
Lemon juice – 1 tbsp (to prevent browning and add tang)

Optional Ingredients:

Shredded coconut – ¼ cup
Chopped pecans or walnuts – ¼ cup
Chia seeds or flaxseeds – 1 tbsp
Cream cheese (softened, 2 oz) for an ultra-creamy twist
A pinch of cinnamon or nutmeg for flavor variation

Instructions:

1. Prepare the fruit:

Wash and dry all fresh fruits thoroughly.
Dice, slice, and halve the fruits as directed.
Toss apples and bananas with a bit of lemon juice to prevent browning.

2. Make the creamy dressing:

In a bowl, whisk together yogurt, honey (or sweetener of choice), vanilla extract, and lemon juice.
Add mayonnaise or cream cheese if using, and blend until smooth.

3. Assemble the salad:

In a large mixing bowl, combine all fruits and marshmallows (if using).
Gently fold in the creamy dressing until evenly coated.
Chill in the fridge for at least 30 minutes before serving.

Tips for Success:

Use firm, ripe fruit—not overly soft, so it holds up to the dressing.
For longer storage, stir in bananas just before serving.
Sweeten to taste based on your fruit’s natural sweetness.
Double the recipe for larger crowds or potlucks.

Recommendation:

Serve cold in individual bowls or a large trifle dish for visual appeal. Great for summer BBQs, brunches, Easter, or holiday dinners. Add a sprinkle of granola for crunch if serving at breakfast.