Summer Fruit Salad

Adding cooled rice to a fruit salad turns it from a side into a real meal. The rice absorbs the honey-yogurt-pineapple dressing and gives every bite substance, while the fruit brings all the sweetness and freshness you’d expect from a summer bowl.

Five fruits keep the texture interesting: quartered strawberries, halved grapes, kiwi slices, pineapple tidbits, and banana. That mix gives you soft, firm, tart, and sweet in every spoonful. The kiwi and pineapple both have natural enzymes that break down other fruit, so don’t make this too far ahead or the banana and strawberries will turn mushy.

The dressing is three ingredients whisked together: pineapple juice, plain yogurt, and honey. It coats the rice and fruit with a light, tangy-sweet glaze rather than a heavy cream dressing. Serving it on red lettuce leaves adds a peppery bite and makes for a striking presentation.

Kitchen Tips

• Cool the rice completely to room temperature before mixing. Warm rice will wilt the fruit and thin out the dressing.
• Slice the banana last and toss it in right before serving. It browns fast once cut.
• Use plain yogurt, not flavored. Flavored yogurt adds competing sweetness and artificial taste that masks the fresh fruit.
• Toss gently. The fruit is delicate and aggressive mixing will crush the strawberries and banana into a smear.

Variations

• Swap the rice for cooked and cooled quinoa for a higher-protein, nuttier version.
• Add fresh blueberries or diced mango for extra color and tropical flavor.
• Sprinkle toasted coconut flakes or chopped macadamia nuts over the top for crunch.