American · Dessert
Fruit Salad with Yogurt and Honey
A bright, no-cook fruit salad layered with strawberries, blueberries, banana, kiwi, and pineapple, finished with a generous spoonful of Greek yogurt, a drizzle of honey, and fresh mint. Quick, refreshing, and naturally sweet.
$1
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
120Calories
4.5gProtein
2.3gFat
22.6gCarbs
17gSugar
2.3gFiber
16mgSodium
4mgChol
1.3gSat Fat
272mgPotassium
62mgCalcium
0.4mgIron
0.2mcgVitamin B12
45.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Southern Sweet Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Wash and prep all fruit
hull and quarter the strawberries, slice the banana, peel and slice the kiwi into half-moons, and cube the pineapple.
2
Toss the strawberries, blueberries, banana, kiwi, and pineapple together in a mixing bowl with the lime juice to prevent browning and brighten the flavours.
3
Divide the fruit evenly between 2 serving bowls.
4
Spoon the Greek yogurt over each bowl of fruit, dividing it evenly.
5
Drizzle the honey over the yogurt in each bowl.
6
Scatter the chopped mint over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Strawberry, hulled and quartered
- 30g30g Blueberry, washed
- 40g40g Banana, sliced
- 40g40g Kiwi, peeled and sliced into half-moons
- 40g40g Pineapple, cored and cubed
- 80g80g Greek Yogurt, 1
- 16g16g Honey, 1
- 2g2g Mint, finely chiffonade, garnish, 1
- 7g7g Lime Juice, freshly squeezed
