Korean · Dessert
Honey Citrus Fruit Salad with Yogurt and Raspberries
A bright, chilled Korean-inspired fruit salad built around citrus, grape and pomegranate, dressed in a honey-lemon syrup made from the orange's own juice, then finished with a generous dollop of thick Greek yogurt and a scatter of raspberries and mint for fibre and freshness.
$1
15 minsPrep
0 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
129Calories
6.1gProtein
3.2gFat
21gCarbs
16.7gSugar
3.4gFiber
21mgSodium
6mgChol
1.8gSat Fat
279mgPotassium
90mgCalcium
0.4mgIron
0.2mcgVitamin B12
33.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Stella Artois
local
Yujancha (Citrus Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Segment the orange over a bowl to catch the juice, removing all pith and membrane, then cut segments in half.
2
Halve the grapes and pick the pomegranate arils, adding both to the bowl with the orange segments.
3
Add the raspberries whole, then whisk the honey and lemon juice into the collected orange juice and pour over the fruit, tossing gently to coat.
4
Divide the dressed fruit between two bowls.
5
Spoon the chilled Greek yogurt over each bowl of fruit.
6
Scatter the sliced mint over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g segmented, membrane removed orange
- 1.4 oz40g halved grape
- 1.1 oz30g arils only pomegranate
- 1.6 oz46g whole raspberry
- 3.9 oz110g chilled greek yogurt
- 0.4 oz10g honey
- 0.2 oz6g freshly squeezed lemon juice
- 0.1 oz2g finely sliced, for garnish mint
