There’s something magical that happens in my kitchen when the first cartons of ripe, red strawberries arrive at the market. It’s the scent of pure, sweet summer. I was craving that feeling last weekend—something bright, healthy, but indulgent-feeling—and I started tossing things together from the fruit bowl. What emerged was this glorious, creamy strawberry banana fruit salad with yogurt. As I gently folded the honey-kissed yogurt into the vibrant berries and bananas, the whole room filled with the most incredible, fresh aroma. This isn’t just a side dish; it’s a bowl of sunshine that makes any meal feel like a celebration. It’s the kind of simple, joyful recipe I know I’ll be making all season long, and I’m so thrilled to share it with you.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 ripe bananas, sliced
- 1 cup red or green grapes, halved
- 1 cup fresh blueberries
- 1 cup fresh pineapple chunks (or 1 orange, segmented)
- 1 cup plain Greek yogurt (I use full-fat for creaminess)
- 2 tablespoons honey, plus more to taste
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Optional: 2 tablespoons chopped fresh mint for garnish
The quality of your fruit is your foundation here—ripe, in-season strawberries are non-negotiable for the best flavor. For the bananas, my biggest tip is to wait until they’re just speckled with brown spots. They’re at their peak sweetness and won’t turn to mush as quickly. I’ve tried this with regular yogurt, but trust me, the thick, protein-rich Greek yogurt makes a huge difference; it creates a luxurious, clingy coating that doesn’t water out. The pinch of salt? Don’t skip it. It might seem odd, but it brilliantly makes all the fruity flavors pop.(See the next page below to continue…)