Of course! A Creamy Fruit Salad is a classic, crowd-pleasing side dish or dessert that’s perfect for potlucks, holidays, and summer barbecues. It’s cool, refreshing, and incredibly easy to make.
Here are a few versions, from the classic to a healthier option.
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Classic Creamy Fruit Salad (The Crowd-Pleaser)
This is the quintessential version with a sweet, rich, and creamy dressing.
Ingredients
For the Fruit:
· 1 pint fresh strawberries, hulled and halved (or quartered if large)
· 1 cup fresh blueberries
· 1 cup red seedless grapes, halved
· 2-3 ripe bananas, sliced
· 1 (15 oz) can mandarin oranges, drained well
· 1 (20 oz) can pineapple chunks, drained well (or 2 cups fresh)
· 2 kiwis, peeled and diced
· Optional additions: 1 apple (diced, toss with lemon juice to prevent browning), 1 cup raspberries, 1 cup blackberries.
For the Creamy Dressing:
· 1 (8 oz) container sour cream
· 1 (3.4 oz) package instant vanilla pudding mix (just the dry powder)
· ½ cup powdered sugar
· 1 tsp vanilla extract
· 1 cup mini marshmallows (optional, but classic)
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Instructions
1. Prep the Fruit: Wash and prepare all the fruit as directed. Place everything EXCEPT the bananas in a very large bowl.
2. Make the Dressing: In a separate medium bowl, whisk together the sour cream, dry pudding mix, powdered sugar, and vanilla extract until smooth and well combined. The pudding mix will thicken the dressing instantly.
3. Combine: Pour the creamy dressing over the fruit. Gently fold until all the fruit is evenly coated.
4. Add Bananas & Marshmallows: Right before serving, gently fold in the sliced bananas (and mini marshmallows if using). This prevents the bananas from turning brown and the marshmallows from getting soggy.
5. Chill: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
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Lighter & Healthier Version (Yogurt Base)
This version is tangy, slightly sweet, and doesn’t use pudding mix.
For the Dressing:
· 1 (5.3 oz) container vanilla Greek yogurt
· ½ cup plain Greek yogurt
· 2 tablespoons honey or maple syrup (adjust to taste)
· 1 tablespoon fresh lemon juice or orange juice
· 1 teaspoon vanilla extract
· Zest of half a lemon or orange (optional)
Instructions: Follow the same steps as above, whisking the dressing ingredients together and folding into the prepared fruit.
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Southern-Style “Ambrosia” Salad
This is a more traditional take, often served at holidays.
Additional Ingredients to Add:
· 1 cup sweetened shredded coconut
· 1 cup maraschino cherries, drained and halved
· ½ cup chopped pecans or walnuts
Instructions: Prepare as for the classic version, folding in the coconut, cherries, and nuts along with the other fruit.
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Pro Tips for the Best Creamy Fruit Salad
· Drain Canned Fruit Well: This is the most important step! Any extra liquid from the canned fruit will thin out your creamy dressing and make the salad watery. Let it drain on paper towels for a few minutes.
· Prevent Browning: Add delicate fruits like bananas and apples at the very end. You can toss apple slices in a little lemon juice first to keep them bright.
· Make-Ahead: You can prepare the dressing and chop the sturdy fruits (like strawberries, grapes, apples) a day ahead. Keep them separate and combine everything 1-2 hours before serving.
· Don’t Overmix: Be gentle when folding the dressing with the fruit to avoid bruising and crushing softer berries.
· Customize: Use whatever fruit is in season or you have on hand. The recipe is very flexible!
· Serving: Serve chilled. This salad is best enjoyed the day it’s made, as it will become softer and release more liquid over time.
Enjoy this simple, delicious, and refreshing treat