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Breakfast Fruit Salad

Breakfast Fruit Salad

A colorful, fresh breakfast fruit salad tossed in a creamy honey yogurt dressing with vanilla and lemon. No cooking required. Ready in 10 minutes and perfect for mornings or brunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh strawberries, hulled and halved
  • 1 cup blueberries
  • 1 cup seedless grapes, halved
  • 2 whole kiwis, peeled and sliced
  • 1 cup mandarin orange segments, drained and patted dry fresh or canned in juice
  • 1 medium banana, sliced add just before serving
  • 1/3 cup fresh mint leaves, roughly torn
  • 3/4 cup plain Greek yogurt, full-fat or 2% do not use non-fat
  • 2 tbsp honey plus more to taste and for garnish
  • 1 tsp fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp lime zest optional

Equipment

  • Large Wide Bowl
  • Small mixing bowl
  • Whisk
  • Rubber Spatula
  • Sharp knife and cutting board

Method
 

  1. Make the dressing: whisk together Greek yogurt, honey, lemon juice, and vanilla extract in a small bowl until smooth. Taste and adjust sweetness. Set aside for 5 minutes.
  2. Prep the fruit: hull and halve strawberries, slice kiwi, halve grapes, and drain and pat dry mandarin oranges. Add all fruit except banana to a large wide bowl.
  3. Add mint: scatter torn mint leaves over the prepared fruit.
  4. Dress the salad: spoon the honey yogurt dressing over the fruit and fold gently from the bottom to coat without breaking soft pieces.
  5. Add banana just before serving - slice and fold in at the last moment to prevent browning.
  6. Garnish with a drizzle of extra honey and a few whole mint leaves. Serve cold immediately.

Notes

  • Always add banana last, just before serving - it browns quickly once sliced and dressed.
  • Pat fruit dry before assembling to prevent the dressing from thinning out.
  • Use full-fat or 2% Greek yogurt for a creamy, thick dressing that clings to the fruit.
  • Store undressed fruit and dressing separately in the fridge for up to 2 days.
  • For brunch, serve dressing on the side so guests can add it themselves.