Recipes
Fruit Salad with Yogurt
2025-07-22
Fruit salad with yogurt is about as fast as desserts get — the whole thing comes together in about fifteen minutes without touching a single pot. The honey-sweetened yogurt dressing rounds out the flavor and adds a bit of creaminess without turning the dish into something heavy.
The mix of fruit is easy to adjust for the season or personal taste: peaches and grapes work great in summer, while apples, pears, and citrus can take over in winter. The main thing is combining textures — something juicy alongside something firmer, like banana or kiwi, so every spoonful has a bit of both.
It’s best to add the dressing right before serving, so the fruit stays firm and the yogurt doesn’t turn watery from the juices the fruit releases. Serve it as a stand-alone dessert or a light breakfast — it’s especially good with a handful of granola or nuts scattered on top for crunch.
Ingredients
- 2 peaches or nectarines
- 200 g strawberries or raspberries
- 1 banana
- 1 kiwi
- 150 g seedless grapes
- 300 g plain yogurt
- 2 tbsp honey
- 1 tsp lemon juice
- a handful of nuts or granola for serving (optional)
Instructions
- Peel the peaches and kiwi, peel the banana, and cut all the fruit into bite-sized pieces.
- Quarter the strawberries and halve the grapes.
- Toss the cut fruit with the lemon juice to keep it from browning.
- In a separate bowl, stir the yogurt and honey together until smooth.
- Combine the fruit and berries in a large bowl or divide them among individual serving bowls.
- Spoon the yogurt dressing over the fruit right before serving.
- Top with nuts or granola for some crunch, if you like.
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