This bright, chilled fruit salad pulls together juicy grapes, blueberries, strawberries, pineapple, and crisp apple for a naturally sweet, refreshing bite in every spoonful. What sets it apart is the herby coconut cream dressing, whisked with lemon juice, garlic, chives, dill, and parsley, then chilled until it thickens slightly and clings perfectly to the fruit. A touch of turmeric and ginger add warmth and a subtle earthy note that balances the fruit's sweetness beautifully. Torn mint leaves scattered on top finish it off with a fresh, fragrant lift. It's a simple make-ahead dish that comes together with basic prep and no fussy techniques, and it's a great pick for a gluten free spread at a brunch, potluck, or light summer dinner.
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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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