This creamy fruit salad is cool, sweet, and bright, with juicy fruit in a smooth, lightly tangy dressing.
It is perfect for Easter brunch, summer cookouts, potlucks, or an easy make-ahead side for holiday meals.
Creamy Fruit Salad
15 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Published Mar 31, 2026
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Introduction
Ingredients (6 servings)
Adjust servings:
Ingredients
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How to Make Creamy Fruit Salad
-
Drain and prep the fruit
Drain the pineapple and mandarins very well so the dressing stays creamy.
Wash the grapes, dice the apple, and pat all the fruit dry with paper towels.
-
Whisk the dressing
In a large bowl, whisk the condensed milk, Greek yogurt, vanilla, lemon juice, and salt until smooth.
-
Fold everything together
Add the pineapple, grapes, mandarins, and apple to the bowl.
Fold gently until every piece is coated, keeping the fruit whole and glossy.
-
Chill and serve
Cover and chill the salad for 30 minutes if you want a thicker, colder texture.
Serve it cold, and stir once before spooning into bowls.
Substitutions
- Greek yogurt for vanilla yogurt
- Vanilla yogurt makes the dressing sweeter and a bit softer. It gives the salad a more dessert-like finish.
- Honeycrisp apple for diced pear
- A firm pear keeps the juicy crunch and adds mellow sweetness. Bartlett or Bosc both work well here.
- Mandarin oranges for diced mango
- Mango brings a brighter tropical note and holds its shape nicely. The salad tastes a little richer and sunnier.
Tips
- Drain canned fruit longer than you think
- Extra liquid thins the dressing quickly. Let the fruit sit in a strainer, then blot it dry.
- Coat the apples first
- Lemon juice slows browning and keeps the apple flavor bright. Toss the diced apple in it before mixing.
- Fold, do not stir hard
- A soft fold keeps the grapes whole and the mandarins from breaking. Use a wide spatula for the cleanest mix.
- Chill before serving
- A short rest helps the flavors blend and the dressing thicken. Thirty minutes is enough for a colder spoonful.
Nutrition Facts *
| Energy | 184 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 3 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my fruit salad watery?
- The fruit likely held too much liquid. Drain canned fruit well, dry fresh fruit, and chill the salad after mixing.
- Can I make this a day ahead?
- Yes, but it tastes best within 24 hours. Keep it covered in the fridge, and stir gently before serving.
- Can I use frozen fruit?
- Frozen fruit is not the best choice here. It releases too much water as it thaws.
- How do I keep the apples from browning?
- Use the lemon juice as soon as you dice the apple. Keeping the salad cold also helps slow browning.
Serving Suggestions
A bowl of this salad fits right in at Easter brunch, summer cookouts, or a casual holiday spread.
Toasted coconut, chopped pecans, or fresh mint add texture and make each spoonful more interesting.
It also pairs well with baked ham, roast turkey, or simple grilled chicken.
Main Pairings
These main dishes are a great match for this recipe.
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Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more →