Easy Fresh Fruit Summer Salad Recipe


  • 1/4 teaspoon salt.
  • 2 teaspoons cardamom.
  • 1/4 cup Splenda granular, sugar substitute.
  • 3/4 cup nonfat yogurt ( or fat free sour cream).
  • 2 cups cantaloupe balls.
  • 2 cups watermelon balls.
  • 1/2 cup blueberries.
  • 1/2 cup blackberries.
  • 1/2 cup fresh pineapple, cubed.
  • 1/4 cup walnuts, roughly chopped  ( or nuts of your choice).
  • fresh basil leaves, roughly chopped (optional).

  1. In a small bowl whisk together nonfat yogurt, splenda, cardamom and salt, set aside.
  2. Combine the rest of the ingredients in a large bowl, carefully mix. (fresh basil leaves, roughly chopped, may be added if using). Pour nonfat yogurt mix over the fruit and carefully stir to coat.
  3. Alternately, the nonfat yogurt mix can be served on the side, or as a topping on each serving. Ganish with fresh basil leaves.

Easy Summer Fruit Salad Recipe

  • 4 cups seedless red grapes, cut in half (if you have time; if you don't, leave them whole)
  • 2 cups berries--strawberries, blackberries, blueberries, raspberries--any kind you like or happen to have around
  • 1/2 cup heavy whipping cream
  • 1 6 ounce container raspberry yogurt (non-fat is just fine)
  • 1 6 ounce container blueberry yogurt (non-fat is just fine)

Mix the grapes and berries in a large bowl; set aside.

Beat the whipping cream until stiff peaks form. Fold in the yogurts and mix well. Pour the mixture over the fruit mixture, then stir. Cover well and store in the refrigerator until serving time. This salad can be made up to 6 hours ahead.

Make it pretty: If you're taking it to a party or just want it to look nice, garnish the top with more fruit and fresh mint.

Summer Fresh Fruit Salad Recipe


  • 1-2-3 Fruit Dressing Dressing (see recipe below)
  • 5 to 6 cups of a variety of fresh fruits of your choice (be creative): 

Bananas, peeled and sliced
Cherries, pitted
Green and/or red grapes, halved
Kiwi fruit, peeled and sliced
Pears, peeled and sliced
Peaches, peeled and sliced
Mango, skinned, cored and sliced
Oranges, skinned and cut-up
Pineapple, cored, peeled and sliced
Watermelon, flesh removed and cut into bite-size pieces, flesh removed and cut into bite-size pieces
Melon (cantaloupe & honeydew), flesh removed and cut into bite-size pieces, flesh removed and cut into bite-size pieces


  1. Prepare 1-2-3 Fruit Dressing; set aside until ready to use.
  2. In a large bowl or container, combine all the mixed prepared fruits.
  3. Pour prepared 1-2-3 Fruit Dressing over the cutup fruits; gently toss to coat all the fruit. Serve family style or for a gourmet look, serve in chilled cocktail glasses.
  4. To store, cover and refrigerate for several hours before serving.
  5. Makes 8 to 10 servings. 

1-2-3 Fruit Dressing:
No oil. Tart and refreshing.

  • 1 lemon - grated zest (rind) and juice
  • 1 lime - grated zest (rind) and juice
  • 1 orange - grated zest (rind) and juice
  • 1 egg, well beaten
  • 1 cup granulated sugar

NOTE: Grate the zest off of the citrus fruits first before juicing them.

In a saucepan over medium heat, combine the zest and juice from the lemon, lime, and orange. Add the beaten egg and sugar. Cook, stirring constantly, until mixture comes just to a boil; let boil 1 minute still stirring constantly.

Remove from heat and let cool before tossing with the fruit salad.


Summer Fruit Salad Recipe for Bananas


  • 1 (5 1/8 ounce) package instant vanilla pudding
  • 1 (20 ounce) can pineapple tidbits in juice
  • 1 lb fresh strawberries, quartered
  • 1 cup fresh blueberries (optional)
  • 3 bananas, sliced


  1. In a bowl, combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved.
  2. Fold in the strawberries and blueberries, if desired.
  3. Refrigerate for at least 1 hour.
  4. Just before serving, fold in the sliced bananas.


Summer Oranges Fruit Salad Recipe


  • 2 medium navel oranges, peeled and sectioned
  • 2 medium kiwifruit, peeled and sliced
  • 1-1/2 cups halved seedless red grapes
  • 1 cup sliced peeled apple
  • 1 cup diced honeydew
  • 1 cup fresh blueberries
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1-1/2 cups sliced ripe bananas


  • In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts:
3/4 cup equals 120 calories, 1 g fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 31 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchange: 2 fruit.

Summer Fruit Salad With Mint Sugar


  • 1/4 cup loosely packed fresh mint
  • 3 tablespoons sugar
  • 1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
  • 3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
  • 1/2 lb seedless green grapes (1 1/2 cups)


  • Pulse mint and sugar in a food processor until finely ground.
  • Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
  • Let stand 5 minutes before serving.