Quick Creamy Fruit Salad for Easter

Here’s my go-to creamy fruit salad recipe that’s perfect for Easter celebrations, filled with fresh seasonal fruits, a smooth and sweet cream dressing, and tiny marshmallows that make it extra special.

This fruit salad has become our family’s must-have Easter dish, and I always make an extra-large batch because everyone wants to take some home. Plus, it tastes even better the next day – who doesn’t love having dessert with their morning coffee?

What Kind of Greek Yogurt Should I Use?

For a fruit salad like this, plain Greek yogurt is your best bet since it provides a neutral base that lets the fruit flavors shine through. Full-fat Greek yogurt will give you the creamiest, richest result, but 2% or even nonfat versions work well too if you’re watching calories. Just make sure to stick with unflavored Greek yogurt rather than vanilla or other flavored varieties – this gives you better control over the sweetness level of your salad. A good tip is to let your yogurt strain in a coffee filter for about 30 minutes before using it if you want an extra-thick dressing that won’t get watery when mixed with the fruit.

Options for Substitutions

This fruit salad is super adaptable and you can easily switch things up based on what you have:

• Canned fruits: If you don’t have canned pineapple or mandarin oranges, try fresh pineapple chunks or fresh orange segments. You can also use canned peaches or fruit cocktail as alternatives.
• Apple: Any crisp apple variety works here – Gala, Fuji, or Honeycrisp are all good choices. Just remember to toss with the lemon juice to prevent browning.
• Greek yogurt: Regular plain yogurt works too, though the salad might be a bit less creamy. You could also use sour cream or even whipped cream for a more dessert-like version.
• Grapes: No grapes? Try using blueberries, strawberry pieces, or even dried cranberries for a different twist.
• Coconut: If you’re not a fan of coconut or don’t have any, you can leave it out or replace it with chopped nuts for crunch. Unsweetened coconut works too, but the salad will be less sweet.
• Marshmallows: These can be skipped entirely, or try using chopped graham crackers or granola for a different kind of sweetness and texture.

Watch Out for These Mistakes While Making

The biggest challenge when making fruit salad is preventing the apple from turning brown – always toss your diced apple pieces in lemon juice immediately after cutting, and fold them into the yogurt mixture right away to create a protective coating. A common mistake is not draining the canned fruit thoroughly enough, which can lead to a watery salad – let the pineapple and mandarin segments sit in a colander for at least 5 minutes, giving them a gentle shake occasionally to remove excess liquid. For the best texture and flavor, avoid making this salad too far in advance, as the marshmallows can become mushy and the coconut can lose its pleasant crunch – aim to prepare it no more than 2-3 hours before serving, keeping it covered and chilled in the refrigerator. If you’re planning to make it ahead, consider adding the marshmallows and coconut just before serving to maintain their texture.

What to Serve With Fruit Salad?

This sweet and creamy fruit salad makes a perfect side dish for your Easter brunch or any spring gathering! Since it’s on the sweeter side, it pairs really well with savory breakfast dishes like eggs benedict, breakfast casseroles, or a classic ham and cheese quiche. For a complete brunch spread, serve it alongside some warm buttermilk biscuits, crispy bacon, and a selection of breakfast pastries. If you’re serving this as a dessert, try adding some butter cookies or shortbread on the side for extra crunch – the combo of creamy fruit salad and crispy cookies is always a hit!

Storage Instructions

Keep Cool: This Easter fruit salad stays fresh in an airtight container in the fridge for up to 3 days. The marshmallows might get a bit softer over time, but the salad will still taste great! I like to give it a gentle stir before serving to redistribute the creamy yogurt coating.

Make Ahead: You can prep this salad up to 24 hours before serving. Just wait to add the marshmallows and coconut until right before serving – this keeps them from getting too soft. If you’re prepping ahead, toss the diced apple with the lemon juice right away to prevent browning.

Serve: Take the fruit salad out of the fridge about 10 minutes before serving to take the chill off – the flavors come through better when it’s not super cold. Give it a quick stir, and if needed, add a spoonful of Greek yogurt to freshen it up.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	240-260 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 130-150 g

Ingredients

• 10 oz can of pineapple pieces, drained
• 11 oz can of mandarin segments, drained
• 1 medium apple, cored and diced
• 1 teaspoon lemon juice
• 1 cup grapes, sliced in half
• 1/2 cup plain greek yogurt
• 1/2 cup sweetened shredded coconut
• 1 cup tiny marshmallows

Step 1: Prepare the Apples

Start by adding sliced or diced apples to a large bowl.

Toss the apples in a bit of lemon juice to prevent them from browning.

Ensure all apple pieces are evenly coated with the juice.

Step 2: Combine the Fruits and Extras

To the bowl with apples, add pineapple chunks, mandarin oranges, and grapes.

Sprinkle in shredded coconut and mini marshmallows.

Toss all these ingredients together gently to ensure an even mix.

Step 3: Coat with Greek Yogurt

Stir in Greek yogurt, gently tossing the fruit mixture to coat every piece evenly.

The yogurt will provide a creamy binding for the salad ingredients.

Step 4: Chill the Fruit Salad

Place the salad in the refrigerator for at least 4 hours before serving.

This chilling time allows the flavors to meld together and ensures a refreshing, cool experience when served.

Serve chilled for the best taste.