Fruit Salad with Orange Vanilla Yogurt Dressing

4.67 from 6 votes
20 minutes
Jump To Recipe

Fruit Salad with Orange Vanilla Yogurt Dressing with Greek yogurt, fresh orange juice, vanilla and agave is a modern spin on classic fruit salad.

Photo of Summer Fruit Salad with Orange Vanilla Yogurt Dressing in green and white bowl garnished with orange zest and mint sprigs.

I was not terribly crazy about fruit salad of my younger days.  I don’t recall a lot of freshness going on, as it usually involved a canned fruit cocktail.  Is that even real fruit?  Have never eaten it–seriously.  But, my mom did the best she could.

We always had strawberries, blueberries and cantaloupe on the farm.  Blueberries became pie (OMG Mom’s pies!) and strawberries were spooned over shortcake.

Photo of fresh blueberries and strawberries in white fruit basket.

To this day, every cantaloupe reminds me of my dad.  He’d bring in cantaloupe from the garden that was still warm from the sun, spread newspaper out on the kitchen table, pull out his jackknife and slice it for us to devour.  Happy memory!

I tried a variety of different types of summer fruit together and found it best to keep it simple.  Strawberries, blueberries and cantaloupe are perfectly happy together and there’s not much labor involved.

How to make Fruit Salad with Orange – Vanilla Yogurt Dressing:

  • All you need to do is wash the blueberries and they’re done.
  • Wash the strawberries, slice, then they’re done!
  • My dad didn’t, but always, always, always wash the exterior of any melon thoroughly before cutting into it.  Yes, we survived, but remember, that melon was on the ground–somewhere.  If you don’t wash it thoroughly, you can transfer bacteria from the outside onto the flesh of the melon.
  • Remove the seeds and using the small end of a melon baller, scoop as many little melon balls as possible.  You need approximately 6 cups for this recipe.
  • Don’t worry if they’re not perfect; try not to waste a lot of the melon.
Photo of a melon being made into balls with melon baller.
  • Combine the fruit in a bowl.
Photo of fruit salad being stirred with white spoon.
  • Whereas a summer fruit salad of another era often contained processed freezer whipped topping or mayonnaise, my fruit salad dressing has Greek yogurt.  Thick, rich Greek yogurt with freshly squeezed orange juice, vanilla extract and agave nectar!
  • You can use nonfat Greek yogurt, but it can be too thin to coat the fruit; I prefer the viscosity of whole milk yogurt.
Photo of Orange Yogurt Vanilla Dressing being poured over fruit salad.

So good, so beautiful and so summery! Serve alongside Brioche French Toast for a lovely, elegant breakfast!

Close-up photo of Summer Fruit Salad with Orange Yogurt Vanilla Dressing in green and white bowl.

More great fruit recipes:

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Summer Fruit Salad with Orange Yogurt Vanilla Dressing in green decorative bowl garnished with orange zest.

Fruit Salad with Orange Vanilla Yogurt Dressing

4.67 from 6 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Fruit Salad with Orange Vanilla Yogurt Dressing with Greek yogurt, fresh orange juice, vanilla and agave is a modern spin on classic fruit salad.
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dishes – Salads
Cuisine American
Servings 6
Calories 141 kcal

Ingredients
  

  • 1 pound strawberries - sliced
  • 1 pint blueberries
  • 6 cups cantaloupe balls - approximately 1 medium or 1/2 large cantaloupe
  • 1 cup whole-milk Greek yogurt
  • 3 tablespoons orange juice - approximately 1/2 large orange
  • 3 tablespoons honey - or agave nectar
  • 1/2 teaspoon vanilla extract
  • orange zest - for garnish
  • mint leaves - for garnish

Instructions
 

  • Combine strawberries, blueberries and cantaloupe in a large bowl.
  • Combine yogurt, orange juice, agave nectar and vanilla in a small bowl.
  • Pour over salad and gently toss.
  • Garnish with orange zest and mint leaves and serve immediately.

Notes

MAKE AHEAD:  Make the dressing and refrigerate. Melon balls can be cut 1 day ahead of time. Slice strawberries and add blueberries just before serving. Add dressing when ready to serve.

Nutrition

Serving: 6 | Calories: 141kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 653mg | Fiber: 3g | Sugar: 27g | Vitamin A: 6014IU | Vitamin C: 114mg | Calcium: 66mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments