Ingredients
1 medium cantaloupe
1 pint red grapes
8 oz raspberries
2 medium oranges
3/4 cup plain unsalted yogurt
Instructions
Wash and trim all fruits; blot with paper towels to dry.
Chop cantaloupe into 2-inch cubes.
Halve grapes lengthwise and gently tear raspberries to release juice.
Grate orange zest using a microplane into a bowl.
Squeeze juice from 1½ oranges into the bowl; discard seeds.
Whisk in yogurt until smooth and glossy.
Transfer cubed fruits to a large bowl.
Pour dressing over fruits and toss gently with a spatula.
Cover and refrigerate for at least 30 minutes before serving.
Notes
Substitute cantaloupe with honeydew or watermelon.
Use blood oranges for dressing depth.
Replace yogurt with coconut yogurt for a vegan option.
Add lime zest for a 20% fresher taste (grate 1 lime).
Freeze assembled salad for 1 hour for a cooler presentation.
- Prep Time: 20
- Cook Time: 5
- Category: Summer Desserts
- Method: Tossing
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 12g
- Sodium: 80mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg