Here’s a delicious, easy-to-make recipe for a creamy fruit salad bowl. I made a few adjustments based on the original post and common versions to make it more complete.

Description

I love how this salad brings together the sweetness of fresh fruit with a smooth, creamy dressing. It’s vibrant, refreshing and flexible—perfect for a light breakfast, snack or dessert.

Why You’ll Love This Recipe

I love this recipe because:

It’s quick to put together—just slice some fruit and stir in a creamy dressing.
The fruit brings natural sweetness, while the yogurt (or other creamy base) gives it a satisfying texture without being heavy.
It’s super adaptable: I can switch up whichever fruits I have on hand.
It works well as a bright side dish or a healthy treat, and it’s visually appealing too.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup plain or vanilla yogurt (240 ml)
1 tablespoon honey or maple syrup
1 banana, sliced
1 cup assorted fresh fruit (such as berries, grapes, pineapple chunks, kiwi or mandarin oranges)
Optional add-ons: chopped apple (tossed in a little lemon juice to prevent browning), shredded coconut, mini marshmallows or chopped nuts

Directions

In a medium bowl, mix the yogurt and honey (or maple syrup) until smooth.
Prepare the fruit: slice the banana, chop or halve any larger pieces of fruit, and drain any canned fruit if using. If I include apple, I toss it with a little lemon juice to keep it from turning brown.
Add all the fruit into a large bowl and pour the yogurt-honey mixture over the fruit. Gently toss to coat everything evenly.
If using add-ons like shredded coconut, mini marshmallows or nuts, fold them in last so they stay distributed.
Cover the bowl and refrigerate for at least 30 minutes so the flavours meld (I sometimes chill it for a few hours if I have time).
Serve chilled.

Servings and Timing

Serves: ~4 people (depending on appetite and portion size)
Prep time: ~10 minutes
Chill time: ~30 minutes (or up to ~2–3 hours for best flavour)

Variations

Tropical version: Use pineapple chunks, mango slices, kiwi and mandarin orange segments. Add shredded coconut and chopped macadamia nuts.
Berry-focused version: Use strawberries, blueberries, raspberries and blackberries. Keep it simple with the yogurt base and maybe a drizzle of vanilla extract.
Marshmallow “ambrosia” style: Add mini marshmallows and drained canned fruit (pineapple, mandarin oranges), plus shredded coconut and chopped pecans.
Lighter version: Use fat-free plain yogurt, skip the honey (or use a sugar-free sweetener) and focus on fresh, juicy fruit.
Crunch version: Add chopped almonds, walnuts or granola on top just before serving so it stays crunchy.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the refrigerator. Best if eaten within 1–2 days because the fruit will release juices and the texture may soften over time.
Re-refrigeration: If you make it ahead, I recommend keeping the dressing separate and adding it just before serving so the fruit stays fresh.
Reheating: This is meant to be served chilled, so no reheating needed.
Note: If you see excess liquid pooling at the bottom (from the fruit releasing juice), I like to gently drain some of the liquid before serving the leftovers.

FAQs

What kind of yogurt is best to use?

I like to use plain or vanilla yogurt—Greek yogurt works great if I want a thicker texture. If I prefer something lighter, I might use low-fat or non-fat yogurt. The flavour of the yogurt will affect how sweet and creamy the salad feels.

Can I use canned fruit instead of fresh?

Yes—canned fruit can work (such as pineapple chunks or mandarin oranges), but be sure to drain very well so the salad doesn’t become watery. Fresh fruit tends to give the best texture and flavour.

How far in advance can I prepare this salad?

I find it best if I prepare it up to a few hours ahead and refrigerate. If I make it too far ahead (like a full day), some fruits may soften or release too much juice, which can change the texture. If making ahead, I might wait to add very soft fruits (like banana) just before serving.

Can I make this vegan or dairy-free?

Absolutely. I substitute a plant-based yogurt (such as almond, soy or coconut yogurt) and use maple syrup instead of honey. The result is still creamy and delicious.

How can I prevent the fruit from becoming mushy or releasing too much juice?

A few tips I follow:

Use fruit that’s ripe but still firm (not over-ripe).
Cut the fruit into bite-sized, even pieces.
Drain canned fruit well and pat if needed.
Toss in the dressing close to serving time, or if making ahead, refrigerate soon after mixing.
Enjoy leftovers promptly rather than letting them sit too long.

Conclusion

I hope you enjoy making this creamy fruit salad bowl as much as I do. It’s a versatile, colourful and tasty dish that fits many occasions—whether as a light breakfast, a sweet side or a fun dessert. I’m looking forward to hearing how you make it your own with your favourite fruits and mix-ins!