Creamy Fruit Salad

Let’s be honest, side dishes can be brutal. I don’t know how many times I’ve been asked to bring a fruit salad to a potluck or get together and I spend an inordinate amount of time agonizing over what I can do to make an ordinary fruit salad more spectacular than a bowl of cut up fruit. (And I can’t bring this honey lime fruit salad to every single get together I ever go to – if I know one thing, it’s that a girl needs fruit salad options.)

I’ve been hoarding this creamy fruit salad dressing for a while. I apologize for not sharing it sooner. It’s divine. So easy to make and the delicious, lightly sweet glaze layered over the juicy, fresh fruit is amazing.

Creamy Fruit Salad

It will revolutionize your fruit salad repertoire, that I’m sure of. Read the notes of the recipe to get ideas on which types of fruit/fruit juice to use. I make this quite often for our family dinner nights (mostly Sundays when time isn’t so crazy, if we’re being completely honest) but I’ve brought it to several potlucks and it has been a hit each time.

And if side dishes generally give you a headache, don’t forget to consult this fabulous Side Dish Menu Planner. It may just solve all your side dish woes. I know that I’ll be adding this new fruit salad recipe to it ASAP. It’s simple and delicious – the two most important characteristics of a good side dish. Am I right or am I right?

Creamy Fruit Salad

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Fruit Salad with Glazed Dressing

Yield: Serves 6

Fruit Salad with Glazed Dressing

Many different variations of fruit will work here - if you want to use all fresh fruit, consider making the glaze with no-sugar added white grape juice or experimenting with other fruit juices (pomegranate, maybe?). For the salad pictured in this post, I used strawberries, pears, peaches, and canned mandarin oranges. Pineapple (fresh or canned) would be lovely, as well as kiwi, blueberries, and on and on.

Also, I've made this with both honey and agave nectar; both delicious. You could experiment using sugar or pure maple syrup. One last note, this fruit salad is best served right after stirring in the dressing so it doesn't get too soupy. You can assemble the bowl of fruit and make the dressing in advance - storing each separately, and then combine the fruit and dressing right before serving, if needed.

Ingredients

  • 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
  • 2 teaspoons cornstarch
  • 2 tablespoons honey or agave nectar
  • 1/4 cup plain or vanilla Greek yogurt
  • 4 cups fresh fruit + the canned fruit (see note above)

Directions

  1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
  2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
  3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
  4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.
http://www.melskitchencafe.com/fruit-salad-with-creamy-glazed-dressing-my-favorite-fruit-salad/

Recipe Source: from Mel’s Kitchen Cafe

25 Responses to Fruit Salad with Creamy Glazed Dressing

  1. Yum that looks delicious! And it looks so easy to make. I am definitely pinning this one! 🙂

  2. Christy says:

    I love this dressing. It’s the same as what my mother made many years ago. She always used plain yogurt. Thank you for bringing back a great memory. Now I need to make this again.

  3. Kim in MD says:

    Love this, Mel! Thanks for deciding not to hoard this recipe anymore. 🙂 It looks delicious!

  4. Kimiko says:

    Yum! This is perfect because I’ve been on a fruit binge lately….the hot weather in SoCal last week made me want nothing else. (Finally cooling down to 70s this week….where is my fall weather?!!

  5. Jackie says:

    Actually I have no problem bringing your honey lime fruit salad to every potluck. I love it! This looks delicious too though, I’ll have to give it a try.

  6. Mimi says:

    This looks awesome and it looks great for me since the dressing is made with fruit juice, honey/agave, and Greek yogurt! All pretty healthy. I’m adding it to my side dish list IMMEDIATELY!

  7. Teresa says:

    Wow, Mel, this looks wonderful and the dressing can be used on any combination of fruit. I bet it would be good on tossed salads with fruit, too. Thanks so much for sharing.

  8. Lisa says:

    Vanilla and plain greek yogurt are totally opposite things in my world- sweet vs. sour. Which do you prefer most in this salad and is it really interchangeable without adjusting the honey? Looks yummy

    • Mel says:

      When I use vanilla, it’s the vanilla Greek yogurt that is just lightly sweet so I agree, plain yogurt and vanilla yogurt can be very different but quite honestly, they both work here. I use both depending on the fruit. If the fruit is really, really naturally sweet, plain yogurt works great. Vanilla yogurt helps sweeten things up a bit. For a foolproof method, I’d probably say go with the vanilla as long as it isn’t loaded with sugar.

  9. Deeelish and perfect for a party!

  10. Anna says:

    I’ve made something similar for a long time too. Mine doesn’t have the yogurt, though, just fruit juices cooked with cornstarch. (IIRC, mine has pineapple and lemon juice)

    The recipe I have includes fresh mint, which is a wonderful addition when you have it, and roasted pecans, which are delicious, but tend to make the salad taste a bit too grown-uppy for the kids, so I sometimes leave it out.

  11. katie w says:

    I made this for lunch today, it was totally amazing! Everyone loved it, thanks!

  12. Jestine says:

    Ever try a fruit salad tossed in some orange juice/sugar/&hint of mint extract? I HIGHLY encourage you to try it! And a dollop of whip cream never REALLY hurt anybody…

  13. Cammee says:

    I want to make and eat this right now.

  14. Sherry says:

    Made this tonight. I did add vanilla to my plain yogurt just to up the sweetness (couldn’t find any vanilla at our market). It’s a really yummy dressing. I had to keep “testing” it. Thanks!

  15. Sheila says:

    This looks great! If I make this the night before, will the peaches turn color? Or will the j
    Juice from mandarin oranges be enough for them to keep color?

  16. Jolie says:

    Do you think apples would work well in this fruit salad?

  17. Cheryl says:

    Tried to print this recipe and couldn’t due to a blank page. Is everything OK on your end? Thanks Mel.

    • Mel says:

      Unfortunately if you are using Internet Explorer, the print function isn’t working right now. You could try switching to a different browser like Chrome, Safari or Firefox. Internet Explorer has issues with many website functions and one of those other browsers will be much better (not just for the print function). I’m sorry for any inconvenience!

  18. Mckenzie says:

    Great recipe. I didn’t have any vanilla yogurt but had coconut but it went well with the fruit that I used (bananas, strawberries, pineapple, grapes, and raspberries.) Everyone gobbled it up and asked that I make it again. Thanks! Happy Easter!

  19. JennyP says:

    Best fruit salad, ever! This was a huge hit for Easter lunch today (along with your always-raved-about-always-perfect cheesy potatoes au gratin). My “dressing” seemed a bit runnier than expected, I think I did not allow it to cook/thicken long enough. Regardless, it was delightful and will definitely be a staple throughout the summer for get togethers. I ended up adding a drop of vanilla to the dressing when adding the plain greek yogurt which was the perfect touch. Finally, your unbelievable carrot cake was exactly that – unbelievably good! I tweaked it with 3/4 cup oil and 3/4 cup buttermilk, and it was divine. Thanks for all of your wonderful, truly tried and true recipes! My whole family thanks you as well 🙂

  20. Melissa says:

    Delicious! I have never bought the fruit dips in the store, and having made your recipe I am delighted I never have to! It was scrumptious! Thank you!!

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