Hurricane Fruit Salad

A tropical fruit salad that lives up to its stormy name. Bananas, orange sections, strawberries, fresh pineapple chunks, kiwi slices, cantaloupe balls, and chopped dates all tossed in plain yogurt, chilled, spooned onto lettuce leaves, and topped with shredded coconut.

Plain yogurt as the dressing is what makes this diabetic-friendly. No whipped cream, no sugary dressing, no marshmallows. The yogurt coats each piece of fruit with a tangy creaminess that lets the natural sweetness shine through.

Dates add concentrated, toffee-like sweetness in every few bites. They’re the ingredient that makes this salad feel indulgent without any added sugar. Chopped small, they distribute evenly through the fruit.

Chilling for 1 to 2 hours lets the fruits release their juices into the yogurt, creating a light, fruity sauce at the bottom of the bowl. The coconut garnish adds a tropical crunch on top.

Chef Tips

• Use the freshest fruit you can find. This salad is only as good as its ingredients.
• Slice the bananas last and fold them in gently. They brown and soften faster than the other fruits.
• Serve on lettuce leaves for a pretty presentation and a fresh, crisp base.
• The coconut garnish goes on right before serving so it stays dry and crunchy.