Introduction

This Breakfast Fruit Salad is a vibrant and refreshing way to start your day. Combining a medley of fresh fruits with a creamy, subtly sweet yogurt dressing, it’s both nutritious and satisfying. Perfect for a quick breakfast or a light snack.

A white bowl filled with a fresh fruit salad made of three main layers: large chunks of red strawberries and light green grapes, small round blueberries, and white cream that coats the fruit pieces giving them a smooth, shiny look. On top of these fruit layers are scattered medium-sized chopped brown nuts, adding a crunchy texture. The bowl rests on a white marbled surface, and the salad looks colorful and fresh with a mix of bright red, green, blue, and creamy white colors photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Strawberries (washed and cut into bite sized pieces)
1 cup Green Grapes (washed and halved)
1 cup Red Grapes (washed and halved)
1 cup Blueberries (washed)
1 Apple (washed, cored, peeled, and diced)
1 Banana (peeled and sliced)
¼ cup Pecans (chopped)
1 cup Plain Greek Yogurt
1 – 2 tbsp Honey
½ tsp Vanilla Extract
½ tsp Almond Extract

Instructions

Step 1: Combine all of the fruit in a large bowl. If preparing the salad ahead of time, wait to add the banana until just before serving to prevent browning.
Step 2: In a small mixing bowl, whisk together the Greek yogurt, honey, vanilla extract, and almond extract until smooth.
Step 3: Gently fold the yogurt mixture into the fruit until everything is evenly coated.
Step 4: Sprinkle the chopped pecans over the top before serving for added crunch and flavor.

Tips & Variations

For extra texture, try adding toasted coconut flakes or sunflower seeds instead of pecans.
Swap the honey for maple syrup if you prefer a different kind of sweetness or need a vegan option.
Add a squeeze of fresh lemon juice to the fruit to help maintain color and add brightness.
Feel free to use any seasonal fruits you have on hand, such as peaches, mangoes, or cherries.

Storage

Store the fruit salad in an airtight container in the refrigerator for up to 2 days. Keep the banana slices separate and add them just before serving to avoid browning. This salad is best enjoyed fresh but can be gently stirred and served cold if stored.

How to Serve

A white bowl filled with a colorful fruit salad layered with small pieces of green grapes, red strawberries, white apple chunks, and blue blueberries, all mixed together with a smooth, creamy white dressing that lightly coats each piece of fruit. The top layer is sprinkled with uneven pieces of brown pecans, adding a rough texture contrast to the soft fruit and creamy dressing. The bowl sits on a white marbled surface, and the close-up view highlights the fresh, juicy look of the fruit and the crunchy texture of the nuts photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this fruit salad the night before?

Yes, you can prepare the fruit and yogurt dressing the night before, but add the banana slices and pecans just before serving to keep the salad fresh and crunchy.

Can I use flavored yogurt instead of plain Greek yogurt?

Using flavored yogurt will alter the taste and sweetness of the salad. Plain Greek yogurt lets the fresh fruit and extracts shine, but you can experiment with your favorite flavors if you prefer a different twist.