Fruit Salad with Raspberry Yogurt Dressing

A great blend of various fruit with a creamy dressing. Use what is in season or available. A little of each fruit goes a long way. Barb L.

Serves: 8


1 cup fat-free plain or vanilla Greek yogurt (I used plain soy yogurt)

¼ cup orange juice (about 1 small orange)

¼ cup Flying Olive Cascadian Wild Rasberry Balsamic Vinegar or a White Balsamic of Choice

4 cups cubed cantaloupe or honeydew, ½” dice

4 cups cubed watermelon, ½” dice

2 medium navel oranges, sectioned

1 cup fresh raspberries

1 cup fresh blueberries

1/2 cup coconut, almond, soy, or regular milk, optional

1/2 cup sweetened shredded coconut, toasted*, if desired


For the dressing, whisk together the yogurt, orange juice, and Flying Olive Cascadian Wild Raspberry Balsamic Vinegar or a  White Balsamic of Choice. Refrigerate until just before serving.

If the dressing is too thick, add a little coconut, almond, soy, or regular milk. (NOTE: the fruit has quite a bit of juice in it. I usually do NOT add the extra milk.)

Just before serving, place the fruit in a large bowl; fold in half the dressing. Add more dressing to the fruit, as needed. Sprinkle with coconut, if desired. Serve immediately.

*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.

Inspired by a recipe originally published as “Summer Fruit Medley with Coconut & Orange Dressing” in Holiday & Celebrations Cookbook, 2018.

Submitted by Barb L.