Equipment Needed
- A large, gentle mixing bowl
- A small mixing bowl for the dressing
- A sturdy silicone spatula or large spoon
- A sharp chef’s knife and cutting board
- Measuring cups and spoons
- Serving bowl or individual dishes
Step-by-Step Instructions
I always start by making the creamy dressing. In my small bowl, I whisk together the Greek yogurt, honey, vanilla extract, and that all-important pinch of salt. I taste it at this point—sometimes I add another drizzle of honey if my berries are a bit tart. Letting this sit while you prep the fruit allows the flavors to meld beautifully. The vanilla scent wafting up is just heavenly.
Next, I move on to prepping all my fruit. I hull and slice the strawberries into even, bite-sized pieces. I slice the bananas into nice, thick coins—this helps them hold their shape. I halve the grapes and give the blueberries a quick rinse and pat dry. I add everything, including the pineapple chunks, to my large, wide mixing bowl. The key here is a gentle hand; we’re not making fruit mush.
Now for the best part: bringing it all together. I pour the waiting creamy yogurt dressing over the mountain of colorful fruit. Using my silicone spatula, I fold the dressing into the fruit with slow, turning motions, starting from the bottom of the bowl and lifting upwards. I’ve learned the hard way that vigorous stirring is the enemy here. You want every piece lovingly coated, not smashed. I usually fold for about 30-45 seconds until I see no more white streaks.
Finally, I do one last taste test. Sometimes the fruit is so sweet it needs nothing else, but if it needs a hint more sweetness, I’ll drizzle a tiny bit more honey over the top. I might sprinkle on some fresh mint for a pop of color and freshness. Then, I either serve it immediately for the ultimate fresh texture, or I pop it in the fridge for 15 minutes to let everything get nicely chilled. The sight of this vibrant, creamy salad never fails to make me smile.(See the next page below to continue…)