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Jeweled Fruit Salad

This fresh fruit salad is a mixture of vibrant colors and delightful flavor. The creamy yogurt dressing is a luscious complement. —Pam Lancaster, Willis, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings


  • 1 cup vanilla yogurt
  • 2 tablespoons orange juice
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon grated orange zest
  • 1 pint fresh strawberries, sliced
  • 1-1/2 cups green grapes, halved
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries
  • 1 medium kiwifruit, peeled and chopped
  • 1/4 cup fresh or frozen cranberries, thawed and halved


  • In a small bowl, combine the yogurt, orange juice, mayonnaise and orange zest. In a large serving bowl, combine the fruit. Serve with dressing.
Nutrition Facts
1/2 cup: 84 calories, 2g fat (1g saturated fat), 2mg cholesterol, 22mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 2g protein.

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  • farrellnm
    Jan 20, 2013

    No comment left

  • HBcook
    Jul 2, 2012

    I made this for a party. I doubled the dressing using two 6 ounce containers of vanilla Yoplait and 1 small container of Greek yogurt thinking the vanilla yogurt would be too much alone. Way too much dressing!! I used a pint of blueberries and raspberries, sliced up more than a pint of strawberries and more grapes than called for, 2 kiwi's, no cranberries (sounded odd). I added the raspberries right before dressing and very lightly dressed the fruit - it didn't need much. Good salad. The raspberries did not hold up very well for leftovers.

  • dilongmore
    Jul 1, 2010

    We have a monthly family dinner with all the kids, grand kids, and great-grand kids and this is one of their favorite fruit saldas. I make it often.

  • sdonoghue
    Nov 17, 2008

    This is one of the best fruit dips I have ever tasted. Everyone turns up their noses when I tell them the ingredients but sign a different tune once they taste it, even the kids loved it.

  • weber96
    Jul 26, 2006

    No comment left