This vibrant fruit salad pairs juicy red and green grapes, ripe strawberries, blueberries, pineapple, and crisp apple with a creamy, herb-flecked coconut ranch dressing that's equal parts tangy and savory. Fresh dill, chives, and parsley bring an unexpected herbal punch against the natural sweetness of the fruit, while a touch of turmeric and ginger add warmth and color to every bite. The dressing gets its rich, silky texture from full-fat coconut cream, brightened with lemon juice, lemon zest, and a splash of apple cider vinegar. A short chill lets the herbs infuse fully before you toss it all together, so each piece of fruit ends up coated in that cool, garlicky ranch flavor. Torn mint leaves scattered over the top add one last fresh note before serving. It's a naturally sweet, produce-forward dish that fits beautifully into an added sugar–free spread, whether you're serving it at brunch or alongside a summer cookout.
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In a small mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, lemon zest, grated garlic, chives, dill, parsley, ground ginger, turmeric, and salt until smooth and well combined. Taste and adjust salt or lemon juice as needed.
Cover the dressing and refrigerate for at least 15 minutes, until the herbs have infused and the dressing has thickened slightly.
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