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Fruit Salad with Cream Cheese

Forget the sad canned stuff—this is the fruit salad that shows up with confidence. Fresh berries, crisp apples, and a cloud of lemony cream cheese dressing make this feel like dessert... but technically, it's salad. With toasted pecans, coconut, and a hint of mint, it's the dish that never gets leftovers.
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EQUIPMENT (PAID LINKS)

Ingredients
  

  • 8 ounces cream cheese softened
  • ⅔ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest about 1 large lemon
  • 1 ½ cups cold heavy cream
  • 3 tablespoons fresh lemon juice divided
  • 4 medium apples diced (about 4 cups)
  • 2 cups cold water for soaking apples
  • 4 cups strawberries halved or quartered
  • 4 cups seedless grapes halved
  • 2 cups blackberries
  • 2 cups blueberries
  • 1 ¼ cups mandarin orange segments well-drained (from one 10-ounce can)
  • 1 cup chopped pecans toasted
  • 1 cup sweetened shredded coconut toasted
  • 2 tablespoons slivered fresh mint

Instructions

  • Make the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon zest using a hand mixer until the mixture is smooth and fluffy, about 2 minutes.
    8 ounces cream cheese, ⅔ cup granulated sugar, 2 teaspoons vanilla extract, 1 tablespoon lemon zest
  • Whip the Cream: In a separate bowl, combine the heavy cream with 2 tablespoons of the lemon juice. Beat until the mixture turns frothy, then keep beating until stiff peaks form.
    1 ½ cups cold heavy cream, 3 tablespoons fresh lemon juice
  • Combine the Dressing: Gently fold half of the whipped cream into the cream cheese mixture until mostly combined. Add the rest and fold just until smooth. The dressing will be thick but will loosen once mixed with fruit.
  • Soak the Apples: In a medium bowl, stir the remaining 1 tablespoon lemon juice into 2 cups of cold water. Add the diced apples and let them soak for 10 minutes to keep them from browning. Drain and dry them well with towels.
    4 medium apples, 2 cups cold water
  • Toast the Pecans and Coconut: In a dry skillet over medium heat, toast the pecans and coconut separately until golden and fragrant, about 3–5 minutes each. Let cool completely before using.
    1 cup chopped pecans, 1 cup sweetened shredded coconut
  • Assemble the Salad: In a large mixing bowl, combine the apples, strawberries, grapes, blackberries, blueberries, mandarin oranges, toasted pecans, and toasted coconut.
    4 cups strawberries, 4 cups seedless grapes, 2 cups blackberries, 2 cups blueberries, 1 ¼ cups mandarin orange segments
  • Dress and Serve: Spoon the cream cheese dressing over the fruit mixture. Gently fold everything together until the fruit is evenly coated. Sprinkle with slivered mint and serve immediately.
    2 tablespoons slivered fresh mint