Mary Berry Fruit Salad with Yogurt Recipe

This fresh, creamy Mary Berry Fruit Salad with Yogurt is made with mixed berries, melon, and Greek yogurt, and ready in just 15 minutes. The sweet fruit juices naturally mingle with the thick vanilla-scented yogurt dressing, creating a vibrant bowl. I always reach for this recipe when I need a light, refreshing breakfast or simple dessert.

Why This Classic Works

I used to just toss chopped fruit in a bowl and call it a day, but that often resulted in a soggy mess. Adding a proper yogurt dressing completely changes the texture and holds everything together beautifully.

The secret is folding the thick Greek yogurt through the fruit right before serving. It stops the berries from bleeding their colours and keeps the whole dish looking bright and appetising.

Mary Berry Fruit Salad with Yogurt Ingredients

• 200g strawberries, hulled and halved
• 150g blueberries
• 150g raspberries
• 1/2 cantaloupe melon, cubed
• 100g green grapes, halved
• 250g thick Greek yogurt
• 2 tbsp runny honey
• 1 tsp vanilla extract
• Fresh mint leaves, to garnish

How To Make Mary Berry Fruit Salad with Yogurt

1. Prepare the fruit: Wash and dry all the berries, slice the strawberries, halve the grapes, and cube the melon into bite-sized pieces.
2. Mix the dressing: In a small bowl, whisk together the Greek yogurt, runny honey, and vanilla extract until smooth.
3. Combine the salad: Place the prepared fruit in a large serving bowl and gently fold in the yogurt dressing until just coated.
4. Garnish and serve: Scatter fresh mint leaves over the top and serve immediately while cold.

Recipe Tips

• Dry the fruit thoroughly: Excess water will thin out the yogurt dressing and make the salad watery.
• Cut uniform pieces: Ensure the melon cubes are roughly the same size as the halved strawberries for easy eating.
• Dress just before serving: Adding the yogurt too early will cause the fruit juices to bleed and turn the dressing pink.

What To Serve With Fruit Salad with Yogurt

This fresh dish pairs wonderfully with warm, flaky croissants or toasted brioche for a complete brunch spread. You can also serve it alongside a savory quiche to balance the sweetness.

How To Store

Store any leftover fruit salad in an airtight container in the fridge for up to two days. Keep in mind that the yogurt will thin out as the fruit releases its natural juices, so it is best enjoyed fresh.

FAQs

Can I use frozen fruit?

No, frozen fruit will release too much water as it thaws, ruining the texture of the yogurt dressing. Always stick to fresh fruit for this recipe.

What type of yogurt is best?

Full-fat Greek yogurt is ideal because its thick texture coats the fruit well without becoming runny. Standard plain yogurt is often too thin and will pool at the bottom of the bowl.

Can I make this dairy-free?

Yes, you can easily swap the Greek yogurt for a thick coconut or soy yogurt alternative. Make sure it is unsweetened so you can control the sweetness with honey or maple syrup.

Nutrition

• Calories: 145 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 35mg
• Total Carbohydrate: 24g
• Protein: 5g

Try More Recipes:

• Mary Berry Fruit Cake Loaf Recipe
• Mary Berry Fruit Loaf Recipe
• Mary Berry Coconut Loaf Cake Recipe