Ingredients
Scale
- 1 can (20 ounces) pineapple chunks, drained
- 1 can (15 ounces) mandarin oranges, drained
- 2 cups fresh strawberries, hulled and quartered
- 1 cup green grapes, halved
- 1 cup red grapes, halved
- 1 cup shredded coconut
- 1/2 cup plain yogurt
- 1/4 cup honey
Instructions
- Step 1: In a large bowl, gently combine the drained pineapple chunks, drained mandarin oranges, quartered strawberries, halved green grapes, and halved red grapes.
- Step 2: Add the shredded coconut to the fruit mixture.
- Step 3: In a small bowl, whisk together the plain yogurt and honey until smooth.
- Step 4: Pour the yogurt-honey mixture over the fruit salad.
- Step 5: Gently toss all ingredients together until the fruit is evenly coated.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- To prevent a soggy salad, store any leftovers in an airtight container in the refrigerator for up to 24 hours.
- This salad is best served chilled; no reheating is needed or recommended.
- Garnish with fresh mint sprigs and toasted coconut flakes for an extra tropical touch.
- For a creamier salad, substitute Greek yogurt for plain yogurt and add a squeeze of lime juice to the honey mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American