This bright, chilled fruit salad tosses juicy red and green grapes, blueberries, strawberries, pineapple, and crisp apple in a creamy herbed dressing built from coconut cream, garlic, chives, dill, and parsley, with a little lemon zest and turmeric for warmth and color. Whisking the dressing ahead and letting it chill lets the fresh herbs really infuse, so by the time it's tossed with the fruit every bite is coated in something tangy, savory, and a little sweet all at once. It's a refreshing switch-up from typical fruit salads, playing sweet stone-fruit flavors against a garlicky, herby ranch twist. Scatter torn mint over the top just before serving for a final pop of freshness. Since there's no meat, poultry, or fish anywhere in the mix, this one is an easy, crowd-pleasing pick for a vegetarian table, whether you're serving it as a side dish or a light dessert.
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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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