Description

This Creamy Fruit Salad is a refreshing and nutritious dessert or snack, combining a luscious vanilla-honey dressing with a medley of fresh berries, oranges, and bananas. The creamy Greek yogurt blends with orange juice and a touch of cornstarch to create a smooth sauce, lightly thickened and flavored with vanilla and poppy seeds. Garnished with mint leaves and almonds, this salad is perfect for gatherings or a healthy indulgence.

Ingredients

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Dressing

1 cup orange juice
1 tablespoon vanilla extract
1/4 cup honey or maple syrup
1 tablespoon cornstarch
1/2 cup plain Greek yogurt
1-2 teaspoons poppy seeds

Fruit

5 cups fresh strawberries, hulled and sliced
2 large oranges, cut into filets or segments, then diced
1 cup blueberries, washed and patted dry
1 cup raspberries, washed and patted dry
2 large bananas, peeled and sliced

Garnish (optional)

Mint leaves
Sliced almonds

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Instructions

Prepare the Dressing: In a small saucepan, combine the orange juice, vanilla extract, honey or maple syrup, and cornstarch. Whisk until the cornstarch is fully dissolved to prevent lumps. Cook over medium heat, stirring constantly until the mixture thickens slightly, about 3-5 minutes. Remove from heat and let cool slightly.
Combine with Yogurt and Poppy Seeds: Once the dressing has cooled a bit, gently whisk in the plain Greek yogurt and poppy seeds until the mixture is creamy and well blended.
Prepare the Fruit: In a large mixing bowl, combine the sliced strawberries, diced oranges, blueberries, raspberries, and sliced bananas. Toss gently to mix.
Mix Salad: Pour the creamy dressing over the mixed fruit. Gently fold to coat all the fruit evenly without mashing the berries or bananas.
Chill and Serve: Refrigerate the fruit salad for at least 20 minutes to allow flavors to meld and the dressing to cool completely. Just before serving, garnish with fresh mint leaves and sliced almonds if desired.

Notes

Use fresh, ripe fruit for the best flavor and texture.
Adjust the sweetness by modifying the amount of honey or maple syrup to your taste.
For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
To prevent bananas from browning, add them last and toss gently with dressing.
The cornstarch thickens the dressing slightly; avoid overcooking to prevent too thick a sauce.
This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.