Español Grow This

Fruit Salad

A favorite recipe by many of our educators, as it is so easily adaptable and tasty.
Kid friendly
Footed dessert glasses filled with a fruit mix coated in yogurt.
Prep time: 10 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

2 cups strawberries
1 cup blueberries
1 cup grapes
1 can (8 ounces) pineapple chunks
¾ cup (6 ounces) low-fat or nonfat lemon yogurt

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh fruits under running water before preparing.
  3. Drain juice from pineapple. Cut grapes and strawberries into halves.
  4. Combine strawberries, blueberries, grapes and pineapple chunks in a large bowl.
  5. Drizzle yogurt over fruit. Toss lightly to coat.
  6. Refrigerate leftovers within 2 hours.



    Recipe adapted from Nutrition Matters.

Notes

  • Try with different fruit and yogurt flavors.

Comments

Submitted by AliLind on Wed, 04/01/2020 - 13:05

We make this recipe in classes with kids of all ages and it is always a hit!  It is easily adaptable to different fruits and different yogurt flavors.

Submitted by blooman on Wed, 04/01/2020 - 12:55

I have made this recipe in class and for a food bank.  It is easy and tasty!  It's also easy for kids to make with little supervision.  I usually use vanilla yogurt because lemon is sometimes hard to find.  

Submitted by ckbrown on Wed, 04/01/2020 - 12:05

Sherman Extension has made this recipe as part of a teen afterschool cooking class at Sherman County School.  It is easy to make, can be adapted to whatever families may have on hand, and is well received by the teens. 

You might also like...

Recipes A to Z (without photos)

Salmon Pasta Skillet
Bowl of pasta shells and salmon garnished with parsley.

Salmon Pasta Skillet

Whole grain pasta, canned salmon and tomatoes come together for a delicious and nutritious pasta meal.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups
Ants on a Log
Celery sticks spread with peanut butter and topped with raisins are displayed on a plate in a pinwheel formation. In the middle of the plate is a celery and peanut butter stick with mini pretzels extending out of the peanut butter like the wings of a butterfly.

Ants on a Log

Have some fun with this snack! Peanut butter, raisins and your imagination can be used to fill and decorate crunchy celery sticks.
Prepare:
5 minutes
Makes:
4 servings
Ranch Dressing
Bottle of creamy dressing shown served over a salad.

Ranch Dressing

Make your own creamy ranch dressing at home.
Prepare:
5 minutes
Makes:
12 Tablespoons
Green Salad with Peas
Lettuce bed topped with peas and feta cheese on a plate.

Green Salad with Peas

Fresh green salad, tossed with peas, cucumber and creamy feta.
Prepare:
15 minutes
Makes:
6 cups
Turkey Salad
Bowl of turkey cubes, apples and an array of chopped vegetables over a bed of lettuce.

Turkey Salad

Diced turkey, crunchy vegetables and sweet raisins combined with a creamy mayonnaise dressing.
Prepare:
10 minutes
Makes:
4 cups
Baked Tomatoes with Cheese
Sliced tomatoes with herbs and broiled cheese are shown on a serving platter.

Baked Tomatoes with Cheese

A great summer recipe for your garden tomatoes! Easy-to-make appetizer or snack!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
8 slices