Vanilla Fruit Salad for Sixty Plus
Elevate your next gathering with this vibrant and crowd-pleasing "Vanilla Fruit Salad for Sixty Plus," a refreshing dessert that’s perfect for feeding a large group. Bursting with an array of colorful fruits like strawberries, blueberries, pineapple chunks, kiwi, and more, this recipe brings a medley of fresh, juicy flavors to the table. Tossed in a luscious, homemade vanilla dressing made from creamy Greek yogurt, honey, lemon juice, and a hint of vanilla extract, each bite is a perfect balance of sweetness and tang. With just 30 minutes of prep and no cooking required, this easy-to-make fruit salad is ideal for potlucks, picnics, or family reunions. Chill it ahead of time for the flavors to meld beautifully and garnish with fresh mint leaves for a finishing touch. Naturally gluten-free and packed with wholesome ingredients, this salad is as wholesome as it is delicious. Make your big event memorable with this seasonal classic that serves up to 60!
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Recipe Information
Ingredients
- 12 cups Strawberries
- 8 cups Blueberries
- 10 cups Pineapple chunks (fresh or canned, drained)
- 8 cups Seedless grapes (red or green, halved)
- 5 cups Kiwi fruit (peeled and sliced)
- 10 cups Mandarin oranges (canned, drained)
- 7 cups Bananas (sliced)
- 8 cups Vanilla Greek yogurt
- 1 cup Honey
- 0.5 cup Fresh lemon juice
- 2 tablespoons Vanilla extract
- 1 bunch Fresh mint leaves (optional, for garnish)
Instructions
Wash and prepare all the fruits. Hull and quarter the strawberries, halve the grapes, peel and slice the kiwi, and slice the bananas just before assembling to prevent browning.
In a very large mixing bowl, combine the strawberries, blueberries, pineapple chunks, grapes, kiwi slices, mandarin oranges, and bananas.
In a medium bowl, whisk together the vanilla Greek yogurt, honey, lemon juice, and vanilla extract to make the creamy vanilla dressing.
Pour the dressing over the mixed fruits and gently toss until everything is evenly coated. Avoid over-mixing to prevent the fruits from breaking apart.
Cover the bowl tightly with plastic wrap or transfer the salad to a large covered serving dish. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Before serving, garnish with fresh mint leaves if desired.
Serve cold and enjoy this vibrant, crowd-pleasing dish!
Nutrition Facts
Calories |
8891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 2029.7 g | 738% | |
| Dietary Fiber | 207.8 g | 742% | |
| Total Sugars | 1519.2 g | ||
| Protein | 279.8 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3492 mg | 269% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 20450 mg | 435% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
