No questions asked, I’m a fruit junkie (fresh fruit is hands down the best). I’ve tried domestic fruits and exotic fruits, and I don’t recall ever disliking any of them. One of my favorite treats is relaxing on the couch and eating a big bowl of fresh fruit. This fruit salad recipe is simple to make, easy to modify, and tastes delicious. The best part about it, is that there’s no right or wrong way to make it. Here’s how to create it:
Super Quick Fruit Salad
Cut the fruit up into a bowl. Add the yogurt, stir together. Enjoy.
- Decide which fruits you want to include in the salad. My personal favorites in this fruit salad are strawberries, gala apples, peaches (not canned), grapes, mandarin oranges, and mangos.
- If you’re making some just for yourself, only buy 1 item or bundle (for strawberries and grapes) of each of the fruits, otherwise you’ll be left with a large bowl of leftovers. If you’re making this salad for multiple people, add more fruit. If you make too much fruit salad, don’t worry, it stores well for 2 days in the fridge.
- Cut the fruit into bite size chunks and place it in the bowl. This recipe is based off of appetite not direct measurements, so cut as much fruit as your appetite demands.
- Once the fruit is in the bowl, start adding the yogurt. Add as much yogurt as you want, seriously. You won’t hurt the salad. My favorite yogurt flavors in this fruit salad are strawberry and vanilla.
- You can eat the salad immediately (as I’ve done many times) or you can chill it for an hour in the refrigerator before serving.
After having made this numerous times, I’ve learned the following tricks:
- Kiwi fruits are excellent, but tend to add a slight bitter taste when mixed with the yogurt.
- Bananas are also delicious in this fruit salad, but won’t hold up if you store it.
- Raspberries and smaller berries are also good editions, but mush up when the salad is stirred. (In cases like this, it’s the flavor that counts, right?)
- If you’re going to chill the salad and add bananas, chill the entire fruit salad first, and then add the bananas right before serving, or your bananas may turn brown.