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Easy Fruit Salad & Yogurt Dressing

Prep Time20 minutes
Chilling Time1 hour
Course: Salad

Ingredients

  • 1 lb strawberries hulled and quartered
  • 1 pint blueberries about 2 cups
  • 1 cup mandarin orange segments drained
  • 1 cup plain Greek-style yogurt whole-milk is best, but use what you've got
  • 1 tbsp brown sugar heaping
  • Zest of 1 orange or 1 lemon for tangier, or grapefruit for a little bitter edge

Instructions

  • Cut your fruit and pile it all into a big bowl.
  • In a small bowl, whisk the yogurt, brown sugar, and zest together until the brown sugar has dissolved and the whole thing smells like citrus.
  • Either fold the dressing gently into the fruit, or serve it on the side and let people spoon it on. (Side is better if you're not eating it all right away; see the notes.)
  • Chill for a bit if you have time. Serve cold.

Notes

  • The citrus is the dial. Orange is mild and sweet, lemon is tangy and bright, grapefruit brings a grown-up little bitterness. Mix them if you're feeling brave.
  • Dressing on the side for travel. If you're hauling this to a cookout, keep the dressing in its own container and toss it together when you get there. Dressed fruit sitting for hours weeps and goes watery; it still tastes fine, it just looks tired.
  • Firmer fruit holds up best. Berries, mandarins, grapes, melon, pineapple, apples, and firm peaches all behave. Very soft, very ripe fruit (raspberries, overripe peaches) turns to mush if you dress it early, so add those at the last second.
  • Fresh, not frozen. Frozen fruit thaws into a sad slush here. This is a fresh-fruit operation; pre-cut from the store is welcome, frozen is not.
  • Sweeten to taste. A heaping tablespoon of brown sugar is my baseline. Swap in honey or maple if you'd rather, or add a pinch of cinnamon or cardamom to the dressing if you want it cozy.