Ohhhh friends. I have such a rainbow sunshine bowl of happiness for you today! Oh hi, lovely bowl of colorful fruit glazed with sweet yogurt sauce, you make my dreams come true <3.
Fruit Rainbow Salad is my perfect definition of a lightened up dessert for summer and I am confident you feel the same!
Me and colorful food go way back. It seems like all my favorite recipes are the ones that give me the rainbow in a bowl…looking at you fruit salad.
Another great thing about colorful food is that it normally means the recipe leans toward the healthier end! <-(!!!) Obviously, anytime I can have rainbow + health I am one happy camper, and if you are with me (rainbow + health loving friends for lyfe) then we HAVE to discuss this goodness in front of your eyeballs.
So, let’s discuss the fruity situation here. You are going to have some flexibility on your fruit options, because I am all lenient and a total pushover. But, mainly because you really can’t go wrong when it comes to this natural desserty combo.
Blueberries and strawberries were a must for me, because hello pretty sweeties and hey, July 4th is right around the corner so there is a soft-spot in my heart for red and blue.
I tossed in green grapes because they scream childhood for me. These were dessert when I was a kid and my mom would surprise us with the super-popable fruit through the whole summer.
Spoiled alert! She even detached them from the vine, rinsed them AND set them in a bowl, ready to go! Ahh, those were the days.
Then we have that kiwi, because is it just me or does everyone forget how deliciously sweet these little beauties are!? Slightly annoying to peel, yes, but SO worth it in the end <3 You have my heart, kiwi, and we are never breaking up!
To complete our colorful fun, I recommend the lovable citrus. Clementine’s work PERFECTLY in this recipe, but if you don’t have them locally, a blood orange or sweeter orange variety would still compliment the salad beautifully.
As if this combo wasn’t already, heavenly, we are going to whip up a quick minty glaze of sorts to make that fruit feel cozy and make our palates sing. A quick boil of water, sugar and mint extract is as difficult as it gets, and once cooled, is wisked with sweet vanilla yogurt.
Toss it all together, like the fancy chef you are, and top with fresh mint…because we are going there. And no, it isn’t because I happen to have an overwhelming amount of mint in my backyard that is taking over my life and I have no idea what to do with. <- that is not the reason at all.
Seriously though, guys. Send help. What do you do with all that MINT?! Leave your genius plans for my monstrous mint in the comments. Please and thank you. If not, expect a random package of mint at your doorstep STAT.
Mint issues aside, this lovely fruit salad would make a glorious addition to any summer picnic, patriotic holiday or dinner party. The minty sweetness will delight your friends and the fresh mint takes this fruit salad from colorful to FANCAAAY.
Could I interest you in some fresh mint?!
- 3 kiwi, peeled and diced
- 1 cup blueberries
- 8 strawberries, diced (1 cup packed)
- 2 clementines, or 1 large orange
- Fresh mint (optional)
- ½ cup water
- ¼ cup sugar
- ½ tsp. mint extract
- ½ cup vanilla yogurt
- Add water to a small sauce pan and bring to a low simmer and add the sugar and extract. Stir until dissolved and bring to a boil for about a minute. Remove and allow to cool.
- Meanwhile, prep all fruit -rinsing, peeling, cutting- as necessary and add to a large mixing bowl.
- Once cooled, add syrup in a small bowl and whisk with yogurt. Once combined, add to fruit and toss.
- Serve room temperature, or cover and refrigerate for 30 minutes before serving.
- Top with fresh mint immediately before serving.