Honey, Yogurt & Citrus Fruit Salad

This recipe was taught during one of our Cooking Fundamentals: Knife Skills class.

 Practice your dicing and slicing with this tropical fruit salad! 

Prep Time

10 minutes

Cook Time

0 minutes


4 Quarts


1 pineapple (diced)
1 cantaloupe (diced)
3 orange (sliced, juice reserved)
2 grapefruit (sliced, juice reserved)
1 pint blueberries
10 mint, fresh (leaves, chiffonade)
1⁄2 cup yogurt, Greek (low fat)
2 tablespoons honey
1⁄2 cup citrus juice
1⁄2 teaspoon vanilla extract


Combine all dressing ingredients in a small mixing bowl and whisk to combine.

Combine all cut fruit in a large mixing bowl and toss gently. Do not break up the citrus segment. Lightly dress the fruit with the dressing just before serving and toss gently to just coat the fruit. Garnish with mint and serve.