Hull and slice the strawberries into 1/4-inch rounds, then pit and slice the peaches into 1/2-inch thick wedges. Peel and slice the bananas into 1/4-inch rounds. Halve the grapes lengthwise—this increases their surface area so they absorb the dressing better and creates a more cohesive texture throughout the salad. Prepare all fruit just before assembling to prevent browning, especially the bananas.

In a small bowl, whisk together the vanilla yogurt, lemon juice, honey, vanilla extract, and ground cinnamon until smooth and well combined. The cinnamon adds warmth and depth that complements fresh fruit beautifully. I like to taste the dressing at this point and adjust the honey or lemon juice slightly if needed—the sweetness should be subtle, not overpowering.

Transfer the prepared fruit to a large bowl and pour the lime juice over it, tossing gently to coat. The lime juice brightens the fruit and begins releasing their natural juices. Pour the yogurt dressing from Step 2 over the fruit and fold everything together gently until evenly combined, being careful not to crush the fruit. Serve immediately or refrigerate for up to 2 hours—I find that waiting even 30 minutes allows the flavors to meld beautifully without the fruit becoming too soft.