Fresh, juicy fruit tossed in a sweet, creamy dressing—this fruit salad is a refreshing, colorful treat perfect for picnics, parties, or summer dinners.
Ingredients You’ll Need
What makes Creamy Fruit Salad so special isn’t a long ingredient list, but the magical way these simple, familiar items transform together. Every ingredient brings its own color, texture, or creamy goodness—making this recipe both fuss-free and irresistible.
- Large apple (Honeycrisp or Granny Smith): The apple adds crunch and a sweet-tart flavor; peel if you like a softer bite.
- Lemon juice: Just a splash keeps those apple pieces bright and prevents browning.
- Canned pineapple tidbits (20 oz, no sugar added): Pineapple brings sunny flavor and juiciness—make sure to drain well!
- Blueberries (1½ cups): Juicy, antioxidant-rich, and they burst beautifully in each creamy spoonful.
- Green or red grapes (2 cups): Halve them if large or leave whole for little pockets of sweetness and crunch.
- Strawberries (1 cup, chopped): Their vibrant color and natural sweetness shine through the creamy base.
- Sugar-free Cool Whip (1 cup, thawed): This brings a fluffy texture and light sweetness while keeping the salad lower in sugar.
- Non-fat plain Greek yogurt (1 cup): Adds creamy body and a slight tang for a balanced, healthier dressing.
- Dash of vanilla extract: Just a tiny pour makes the whole salad taste a little more like dessert.
How to Make Creamy Fruit Salad
Step 1: Make the Creamy Dressing
Start by grabbing a large mixing bowl—the bigger, the better, as you’ll need room to gently fold everything together. Spoon in your non-fat plain Greek yogurt, add the splash of vanilla extract, and drop in your thawed sugar-free Cool Whip. Stir these together until you have a cloud-like, silky base with the faint aroma of vanilla drifting up.
Step 2: Prep the Apples
Chop your apple into bite-sized cubes, keeping those pieces just big enough so they don’t get mushy later. Immediately toss the apple with lemon juice to keep it from browning and to add a pop of brightness. This step isn’t just about looks—it really lifts the flavors!
Step 3: Add the Fruits
Gently add your chopped apple (now zesty and vibrant from the lemon) to the yogurt mixture, followed by the drained pineapple tidbits, juicy blueberries, grapes, and strawberries. Every addition brings a new color and a burst of summer flavor, even in the middle of winter!
Step 4: Fold for Perfection
Using a spatula or big spoon, fold everything together with a light hand. The goal here is to coat the fruit evenly with that luscious creamy dressing, while keeping all the pieces beautifully intact. Patience pays off—you’ll see the salad take shape right before your eyes.
Step 5: Chill and Serve
Cover your bowl and refrigerate the Creamy Fruit Salad for at least one hour. This chill time is where the magic happens—the flavors meld, the fruit juices blend into the creamy base, and the texture becomes even more dreamy. Serve it straight from the fridge, cold and refreshing!
How to Serve Creamy Fruit Salad
Garnishes
A handful of fresh berries, a scattering of mint leaves, or even a sprinkle of sliced almonds will take your Creamy Fruit Salad from lovely to showstopping. Don’t be shy—the extras not only look beautiful but add a little extra bite and color.
Side Dishes
This salad is a superstar alongside grilled chicken, sandwiches, or picnic fare. Its refreshing sweetness balances savory main dishes, and it stands out as a healthier, lighter option on a brunch buffet or potluck spread.
Creative Ways to Present
For parties, serve Creamy Fruit Salad in parfait glasses layered with extra fruit, or spoon it into scooped-out melon halves for a centerpiece that’s almost too pretty to eat. Even in a simple bowl, a drizzle of honey or coconut flakes adds a whimsical touch.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Fruit Salad keeps well in an airtight container in the refrigerator for up to 2 days. The texture stays lovely, though the fruit may release a bit more juice—just give it a gentle stir before serving again.
Freezing
Generally, freezing is not recommended. The creamy dressing and fresh fruit can change texture when frozen and thawed, ending up watery or mushy. For best results, enjoy Creamy Fruit Salad fresh or within a couple of days.
Reheating
Reheating isn’t necessary or suitable for this dish. Always serve Creamy Fruit Salad chilled straight from the fridge for the best taste and refreshing experience.
FAQs
Can I use other fruits in my Creamy Fruit Salad?
Absolutely! Feel free to toss in mango, kiwi, oranges, or whatever’s in season. Just be mindful of fruits that brown quickly (like bananas) since they can change texture or color if the salad sits too long.
Is there a dairy-free option for this recipe?
Yes! Swap the Greek yogurt for a non-dairy coconut yogurt and use a vegan whipped topping. The salad will still have all that Creamy Fruit Salad goodness, with a hint of coconut.
Can I make Creamy Fruit Salad ahead of time?
Making it a few hours ahead is perfect—it actually lets the flavors blend beautifully. Just wait to add any garnishes until just before serving for the freshest look and taste.
How do I prevent the fruit from getting soggy?
Use fresh, ripe (but not overripe) fruit and always drain canned pineapple well. Folding the fruit gently and serving soon after chilling help keep everything crisp and vibrant.
Can I add nuts or coconut for crunch?
Definitely! Chopped walnuts, pecans, or a sprinkle of toasted coconut add both taste and texture. Just add them right before serving so they stay crunchy.
Final Thoughts
If you’re looking for a versatile, feel-good dish that tastes like sunshine in a bowl, give Creamy Fruit Salad a try. Every bite is a celebration of freshness and creamy sweetness, perfect for gatherings or just treating yourself on a weekday afternoon!
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Creamy Fruit Salad Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
Fresh, juicy fruit tossed in a sweet, creamy dressing—this fruit salad is a refreshing, colorful treat perfect for picnics, parties, or summer dinners.
Ingredients
Fruit
- 1 large apple (Honeycrisp or Granny Smith), cored and chopped
- 1 tsp lemon juice
- 1 (20 oz) can no-sugar-added pineapple tidbits, drained
- 1½ cups blueberries
- 2 cups green or red grapes, whole or halved
- 1 cup strawberries, chopped
Creamy Dressing
- 1 cup sugar-free Cool Whip, thawed
- 1 cup non-fat plain Greek yogurt
- Dash of vanilla extract
Instructions
- Make the Creamy Dressing: In a large mixing bowl, combine the non-fat plain Greek yogurt, a dash of vanilla extract, and thawed sugar-free Cool Whip. Stir everything together until smooth and well blended.
- Prepare the Apples: Gently toss the chopped apple with lemon juice in a small bowl to prevent browning. This keeps the apples looking fresh and adds a hint of tang.
- Add Fruit to Bowl: Transfer the apples into the bowl with your creamy dressing. Then, add the pineapple tidbits, blueberries, grapes, and chopped strawberries.
- Fold Everything Together: Using a spatula, gently fold the fruit into the creamy mixture until all the fruit is evenly coated. Take care not to squish the delicate berries.
- Chill: Cover the bowl and refrigerate the fruit salad for at least 1 hour. This resting time helps the flavors meld and makes the salad extra refreshing.
- Serve: Give the salad a gentle stir before serving. Enjoy chilled, and garnish with extra fresh fruit if you’d like.
Notes
- For best texture, chill the salad at least one hour before serving.
- Use any combination of berries or grapes you like.
- The salad keeps for up to 2 days in the refrigerator; stir before serving again.
- If you prefer a sweeter salad, add a touch of honey or agave syrup to the creamy mixture.
- Make it vegan by using dairy-free whipped topping and yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 148
- Sugar: 18g
- Sodium: 38mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 1mg