Melon-Berry Salad Recipe
Melon-Berry Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The best way to cool down on a warm day is to serve up a chilled fruit salad—the best of summer's bounty! The dressing gives this salad a creamy and rich texture, and the yogurt makes it even more decadent. This can be served at breakfast, brunch or as a dessert! Wait until just before serving to garnish the salad, otherwise the toasted coconut will will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina
Recommended: Favorite Melon Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min.

Ingredients

  • 1 cup fat-free vanilla Greek yogurt
  • 1/2 cup coconut milk
  • 1/2 cup orange juice
  • 4 cups cubed cantaloupe (1/2-inch)
  • 4 cups cubed watermelon (1/2-inch)
  • 2 medium navel oranges, sectioned
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1/2 cup sweetened shredded coconut, toasted

Directions

For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving.
To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut. Yield: 12 servings (3/4 cup)
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Melon-Berry Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2018

Nutritional Facts

3/4 cup: 105 calories, 3g fat (3g saturated fat), 0 cholesterol, 30mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

Popular Videos

  • 1 cup fat-free vanilla Greek yogurt
  • 1/2 cup coconut milk
  • 1/2 cup orange juice
  • 4 cups cubed cantaloupe (1/2-inch)
  • 4 cups cubed watermelon (1/2-inch)
  • 2 medium navel oranges, sectioned
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1/2 cup sweetened shredded coconut, toasted
  1. For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving.
  2. To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut. Yield: 12 servings (3/4 cup)
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Melon-Berry Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2018

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