This creamy fruit salad recipe, using Greek yogurt, is sweet and creamy without the added calories!

A blue bowl sitting on a napkin and filled with grapes, mandarin oranges, apples, marshmallows, and a Greek yogurt dressing.

Did you know that a traditional “5-cup fruit salad” uses sour cream as the sauce? I’m sorry, but does anyone else cringe at that thought? Sour cream…really?  This fruit salad recipe has the same delicious creamy flavor, but uses Greek yogurt instead.

Overhead shot of a blue bowl filled with various fruits (apples, oranges, mandarin oranges), marshmallows, and coconut.

It’s creamy and sweet and absolutly delicious! Plus it takes all of 10 minutes to throw together. It’s the perfect side for family gatherings, holidays, or parties where you want something fun and something everyone will love!

A side shot of a bowl of grapes, apples, mandarin oranges, and pineapple as well as marshmallows and coconut, all mixed together with a Greek yogurt dressing.

The ingredients for this Creamy Fruit Salad are super simple, but put them all together and this little salad is fabulous! It’s sweet and refreshing, without the added calories.

Plus it has mini marshmallows in it, and who can say “no” to mini marshmallows?! This yummy side dish will definitely be making in appearance on our Thanksgiving table!


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Creamy Fruit Salad Recipe from - all of my favorite fruits mixed with mini marshamallows and coconut and coated in greek yogurt! A healthy side and delicious!
Prep 10 minutes
refrigerate 4 hours
Total 10 minutes
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  • 10 ounce can pineapple chunks , drained
  • 11 ounce can mandarin oranges , drained
  • 1 medium apple , cored and chopped
  • 1 teaspoon lemon juice
  • 1 cup grapes , halved
  • 1/2 cup plain Greek yogurt
  • 1/2 cup shredded sweetened coconut
  • 1 cup mini marshmallows


  • Add apple to a large bowl and toss in lemon juice to keep from browning. 
  • Add the pineapple, mandarin oranges, grapes, coconut, and marshmallows and toss to combine. 
  • Stir in Greek yogurt, gently tossing to coat.
  • Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled.


After a day or so of sitting in the fridge, liquid from the fruit may pool at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.


Calories: 118kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 26mgPotassium: 205mgFiber: 2gSugar: 20gVitamin A: 310IUVitamin C: 15.6mgCalcium: 37mgIron: 0.3mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.96 from 203 votes (194 ratings without comment)

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  1. 5 stars
    This is a winner at my house! Easily tossed together and modifiable for the fruits your family likes, though I stick with the recipe as outline. I used my chopper to get many of the ingredients the same size. Thanks Lauren!

  2. I make this fruit using the following:
    2 cups of mini marshmallows . The colored ones.
    1 cup crushed pineapple drained
    1 cup mandarin oranges drained
    1 cup sour cream
    1 cup fresh blue berries
    1 cup cottage cheese
    Fold all together until mix well.
    Refrigerate at least 8- hours.

  3. 5 stars
    Morning starts with fruit salad always gives me extra energy to work hard. So thanks for sharing this recipe

  4. You didn’t mention draining the canned fruit. Just thinking about it, I would. But I have no
    idea if that is correct. What do you do?

  5. 5 stars
    THIS is my go-to recipe for picnics and parties! I’ve only ever heard positive things said about this creamy fruit salad, and people are always surprised when I mention that it uses Greek yogurt. 🙂

  6. 4 stars
    You make your broccoli salad a little different than I do. Can’t wait to try your recipe tomorrow.

  7. My mom has made this for over 50 years using cottage cheese blended up instead of yogurt and using fruit cocktail. I was looking for other ideas and found yours. Thanks for sharing! I added mango and kiwi pieces and additional yogurt. Tasted it and added jus a bit of lime juice since I had omitted the apple and lemon juice. I think I’ll add a drizzle of honey too as I like it sweet! Oh, and I set the juices aside to use in hot wassail! I know this salad will be devoured at our church thanksgiving, tomorrow. God bless?

  8. It sounds really weird, but sour cream in fruit salad is actually quite delicious. Most people are shocked when they try it, because they’d never think it was sour cream! I’ve also done it with plain Greek yogurt (per my health-conscious brother-in-law’s request), and it tastes the same as the sour cream. It’s been a family staple for three generations. My grandmother started using the sour cream in place of what my mother refers to as “salad dressing” (what we know as Miracle Whip). Now THAT is cringe-worthy! lol

  9. I like fruit salad. But in the one I make I use grapes, mandarin oranges, bananas, pecans, the coconut, and sour cream.

    1. Hi Betty, I use plain…you could try vanilla but I feel like the flavor is a little overpowering.

  10. Our family has been using this recipe with the sour cream for over 50 years and still love it!! I will try it with the Greek yogurt though;). Thanks for posting it…

  11. this is family tradition but we use raisins , drained fruit cocktail , marshmallows , cut small apples , bananas , oranges and grapes. We use a dap of mayo. Also another tradition is can of pear halves drained. Lay pear halves the inside up. Put dap mayo in center and sprinkle Finely shredded cheddar cheese over the top. Must try it really is good.

    1. MiChele, that’s exactly how I remember helping my Mother making both of those recipes with my Mother. We usually only served the fruit salad on special occasions, but from time to time, she would serve up the pear salad to my sister for her lunch. I don’t like mayo. (I never asked for Thanks to Lauren, I can finally now try the fruit salad with yogurt or sour cream instead of mayo! Thanks for the posts and recipes, Lauren & MiChele, It brought back some very fond memories from so many years ago!
      Thanks again,
      **I’m a little late joining the conversation…lol. I hope you get to see it!

  12. I’ve been making this for years. It’s a family favorite. I omit the lemon juice and coconut. Also, I use fruit cocktail, no sugar added, as my base. I add a sliced banana. And I use sour cream or Greek yogurt, depending on what I have on hand. It is amazing with anything you throw in there! 🙂

  13. I would like to make this for our work Thanksgiving pot luck. I noticed it says 4 servings, but if it is served with several other sides do you think this would be enough? Or would I need to double. There are probably 8-10 people.

  14. Yum this looks delicious! Good thing I have all the ingredients on hand so I can make the recipe.

  15. This looks so delicious! I’ve actually made 5 cup fruit salad with sour cream. I thought it’d be so weird but it was so good!

    1. My family uses sour cream and we love it that way. It is now on its 4th generation in our family for must have at Christmas and Easter

  16. I LOVE fruit salad, although my kids aren’t the biggest fans of it, which is strange because actually are great fruit eaters. I will have to try it with the marshmallows and see if I can convert some of them.