This bright fruit salad leans on naturally sweet grapes, blueberries, strawberries, pineapple, and apple, all tossed together for a refreshing mix of color and texture. The real star is the herby coconut cream dressing, brightened with lemon juice and zest, apple cider vinegar, and a fragrant blend of chives, dill, and parsley, plus a touch of turmeric and ginger for warmth. Turmeric and ginger are two ingredients well known for their soothing, anti-inflammatory properties, making this dressing more than just a pretty coating for the fruit. A quick chill lets the herbs infuse fully before it's spooned over the fruit, and a scatter of torn mint at the end adds one more layer of freshness. It's a simple, make-ahead dish that works as a light lunch, a side, or a potluck centerpiece, and it fits easily into an anti-inflammatory way of eating. Every component here is whole, colorful, and easy to feel good about.
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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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