Age group(s) for this recipe:
Preschool and Younger
Elementary School
Middle School
High School & Beyond

Estimated time:
30-60 minutes

Number of servings:
Any amount

Ingredients: (Hit your return key to start a new line)
For Salad: equal amounts of at least 3 of the following:
blueberries
strawberries cut in small bites
cantaloupe chunks
raspberries
peach slices
apple slices
grapes
orange or tangerine slices
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For Dressing:
plain or vanilla yogurt
honey
orange juice
cinnamon

Directions:
Choose fruits from the list that are in season, thinking of how the colors and textures will combine for a pretty and tasty arrangement. Fruits not on the list can be used; these are the ones that work well with the dressing.

With tasks depending on age of child, fruit should be washed, chopped and combined in a bowl. (If you use apple slices, a bit of lemon juice will help keep them from turning brown too quickly.)

For about 2 1/2 cups of dip or dressing, combine 2 cups of plain or vanilla yogurt with 1/4 cup of orange juice, and honey and cinnamon to taste-perhaps 2 tablespoons of honey and 1 teaspoon of cinnamon. This dressing can be made the day before, to give flavors time to deepen.

Other suggestions and comments:
You can toss the fruit with some of the dressing if you're serving it all right away, or serve it as dip on the side.

I suggest either plain or vanilla yogurt for taste preference; some may prefer a more sweet dressing, and the vanilla yogurt will provide that.

Lime juice is an interesting substitution for orange juice, though this will necessitate a bit more sweetening and the cinnamon can be left out.

Nuts can be used in a fall fruit salad for added interest.