This fruit salad is the perfect addition to any breakfast spread. Loaded with sweet and juicy fruit and then topped with a delicious honey yogurt dressing - this simple salad is sure to please!
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Fruit salad is so often an afterthought. This recipe takes it from the background to the front and center, but don't worry - it's still super easy to make.
This breakfast fruit salad is my go-to for spring brunches like Mother's Day and Easter. It goes really well with just about any breakfast, but it really shines when served with rich and/or savory breakfast dishes such as my Low-Carb Eggs Benedict Casserole, or my Cheesy Sausage and Egg Breakfast Casserole.
Ingredients and Substitutions
I tried to use fruit that is readily available, but you can swap the fruit that I have used for what you like, or what is currently in season. You can find a really helpful list of what is in season in your area using this website!
- Fruit: I used strawberries, blueberries, Grapes (green and red), apples, and bananas. Other berries, mangos, peaches, pitted cherries, kiwi, cantaloupe, honeydew, or pears are just a few other options that would also work well.
- Try to avoid fruits that are really watery (like watermelon) or fruits citrus fruits as the acid can cause the yogurt to curdle.
- Nuts: I used chopped pecans. Walnuts, sliced almonds, shredded coconut, or granola all also work very well.
- Honey Yogurt Dressing: This dressing uses plain yogurt, honey, vanilla, and almond extracts. I prefer using plain yogurt so that I can sweeten to taste but you could swap it with your favorite flavors.
See the recipe card for quantities.
This fruit salad is really as easy as it gets. Start out by preparing all of the fruit. Wash the fruit thoroughly and then peel (if necessary) and slice into bite-sized pieces.
Tip: If you are preparing the salad to serve later, then wait to peel and slice the banana until just before serving to prevent it from getting brown and icky.
Combine the yogurt, honey, vanilla, and almond extract.
Place all of the prepared fruit in a large bowl.
Pour the yogurt mixture over the fruit then gently stir it to coat all of the fruit.
Top the fruit salad with the chopped pecans and enjoy immediately or store in the fridge for later.
Leftover fruit salad will keep in the fridge for 2-3 days. After that, the fruit will begin to get icky and won't be as appetizing. Before serving from the fridge, gently stir the fruit salad to reincorporate any liquid that has settled at the bottom of the bowl.
Try to avoid fruits that are really watery (like watermelon) or fruits citrus fruits as the acid can cause the yogurt to curdle.
- If you are preparing the salad to serve later, then wait to peel and slice the banana until just before serving to prevent it from getting brown and icky.
Breakfast Fruit Salad
- 1 cup Strawberries washed and cut into bite sized pieces
- 1 cup Green Grapes washed and halved
- 1 cup Red Grapes washed and halved
- 1 cup Blueberries washed
- 1 Apple washed, cored, peeled, and diced
- 1 Banana peeled and sliced
- ¼ cup Pecans chopped
- Combine all of the fruit in a large bowl. Note: If you are preparing this salad for later, wait to add the banana until just before serving.1 cup Strawberries, 1 cup Green Grapes, 1 cup Red Grapes, 1 cup Blueberries, 1 Apple, 1 Banana
- In a small mixing bowl, combine the yogurt, honey, vanilla, and almond extracts.1 cups Plain Greek Yogurt, 1 - 2 tablespoon Honey, ½ teaspoon Vanilla Extract, ½ teaspoon Almond Extract
- Gently fold the yogurt mixture into the fruit. Top the fruit salad with the chopped pecans and enjoy!¼ cup Pecans
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.