Creamy Fruit Salad is a refreshing, colorful medley of fruits enveloped in a luscious, tangy-sweet dressing that’s as nostalgic as it is versatile. Often served at picnics, potlucks, and holiday tables, this dish bridges the gap between dessert and side, offering a cool, creamy contrast to savory mains. What makes this salad shine is its balance of textures—juicy citrus, crisp apples, tender bananas, and chewy coconut—all brought together with a silky Greek yogurt and whipped topping base. It’s easy to prepare, endlessly customizable, and a guaranteed crowd-pleaser for all ages.
Ingredients (Serves 6–8):
- 1 can (10 oz) pineapple chunks, drained
- 1 can (11 oz) mandarin oranges, drained
- 1 medium apple, cored and chopped
- 1 teaspoon lemon juice (to prevent browning)
- 1 cup red or green grapes, halved
- 1 medium banana, sliced
- ½ cup maraschino cherries, halved
- ½ cup shredded sweetened coconut
- 1 cup mini marshmallows
- ½ cup plain Greek yogurt
- ½ teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
Instructions:
- Prep the Fruit:
Start by prepping your fresh fruits. Core and chop the apple into bite-sized pieces and toss them with lemon juice to prevent browning. Slice the banana and halve the grapes and cherries. Drain the canned pineapple and mandarin oranges thoroughly to avoid a watery salad. - Combine the Fruit:
In a large mixing bowl, gently combine the pineapple chunks, mandarin oranges, chopped apple, grapes, banana slices, and cherries. Add the shredded coconut and mini marshmallows. Stir gently to distribute the ingredients evenly without bruising the fruit. - Make the Creamy Dressing:
In a separate bowl, whisk together the Greek yogurt and vanilla extract until smooth. Fold in the whipped topping until fully incorporated. This creates a light, fluffy dressing with a subtle tang that balances the sweetness of the fruit. - Bring It All Together:
Pour the creamy mixture over the fruit and gently fold until everything is well coated. Be careful not to overmix—just enough to ensure the dressing hugs every piece of fruit. - Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 2–4 hours. This chilling time allows the flavors to meld and the marshmallows to soften slightly, creating that signature creamy texture. Serve cold, garnished with a sprinkle of coconut or a few extra cherries on top for a festive touch.
Tips & Variations:
- Make it lighter: Use low-fat yogurt and light whipped topping for a healthier version.
- Add crunch: Toss in chopped pecans or walnuts just before serving for a nutty contrast.
- Tropical twist: Add diced mango or papaya and swap vanilla extract for coconut extract.
- Berry burst: Substitute grapes with blueberries or strawberries for a summery spin.
- Make ahead: This salad holds up well for a day in the fridge, but add bananas just before serving to keep them from browning.
Creamy Fruit Salad is more than just a side—it’s a celebration of color, texture, and flavor. Whether you’re serving it at a brunch buffet or sneaking spoonfuls straight from the fridge, it’s the kind of dish that brings comfort and joy in every bite. Want to try a version with a homemade vanilla custard dressing or a tropical coconut-lime glaze? I’ve got ideas for that too. 🍍🍒🥄 Let’s keep the fruit-filled fun going!