Greek · Dessert
Greek Fresh Fruit Platter with Honey Drizzle
A bright, no-cook Greek fruit platter layering watermelon, grapes, figs, peach and pomegranate seeds, finished with a warm honey drizzle, a dollop of Greek yogurt and a scatter of pistachios and mint. It leans on the natural sugars and textures of ripe summer fruit rather than any added richness, making it a light, refreshing way to close a meal.
$1
15 minsPrep
0 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
132Calories
3gProtein
2.8gFat
26.6gCarbs
22.9gSugar
2.5gFiber
7mgSodium
1mgChol
0.6gSat Fat
291mgPotassium
37mgCalcium
0.6mgIron
0.1mcgVitamin B12
7.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Cube the watermelon and slice the peach into thin wedges, discarding the peach stone.
2
Halve the grapes and quarter the figs, then remove the seeds from the pomegranate half over a bowl to catch any juice.
3
Arrange the watermelon, grapes, figs and peach slices across two shallow bowls, alternating colours for an even spread.
4
Scatter the pomegranate seeds over both bowls.
5
Warm the honey slightly so it loosens, then drizzle it evenly over the fruit in both bowls.
6
Add a small dollop of Greek yogurt to the side of each bowl.
7
Scatter the chopped pistachios and torn mint leaves over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Watermelon, cubed
- 50g50g Grape, halved
- 50g50g Fig Fresh, quartered
- 50g50g Peach, sliced
- 25g25g Pomegranate, seeds removed
- 20g20g Honey, warmed slightly for drizzling, 1
- 25g25g Greek Yogurt, dolloped, 1
- 2g2g Mint, torn, for garnish, 1
- 8g8g Pistachio, roughly chopped, 1
