Raspberries, blueberries, banana, and pineapple or mango make a colorful fruit salad, while Greek yogurt creates a creamy dressing without hiding the fruit. Honey or maple syrup provides sweetness, and optional vanilla and cinnamon add a warmer finish.
Fruit
- 1 cup raspberries
- 1 cup blueberries
- 2 bananas, sliced
- 1 cup pineapple or mango
Dressing
- 1 cup Greek yogurt
- 2–3 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla, optional
- Pinch of cinnamon, optional
Combine the Salad
- Prepare the fruit. Slice the bananas and cut the pineapple or mango into pieces that are easy to serve with the berries.
- In a separate bowl, stir the Greek yogurt with 2–3 tablespoons of honey or maple syrup. Add the optional vanilla and cinnamon if using.
- Place the raspberries, blueberries, bananas, and pineapple or mango in a serving bowl.
- Add the yogurt dressing and fold gently until the fruit is coated.
- Chill for 30 minutes if desired, then serve.
Serving Details
Total time is 15 minutes, and the recipe makes 4–6 servings. Use the smaller amount of honey or maple syrup first, then taste the dressing before adding more. This keeps the sweetness responsive to the ripeness of the fruit.
Fold with a broad spoon so the raspberries do not break down unnecessarily. If making the salad shortly ahead, add the banana close to serving time for the freshest appearance and texture.
