Fruit Salad Cups With Granola Recipe
Make Fruit Salad Cups With Granola Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fruit Salad
Yogurt Dressing
Granola & Garnish
Method
Fruit Salad
- 1
Prepare fruit
Wash all fruit thoroughly. Hull and quarter the strawberries. Peel and dice the kiwi, mango, and pineapple into roughly 1/2-inch pieces. Quarter or dice the apple and immediately toss with 1 tablespoon fresh lemon juice to prevent browning.
- 2
Combine fruit
In a large mixing bowl, gently fold together the strawberries, blueberries, kiwi, pineapple, mango, and lemon-coated apple until evenly mixed.
- 3
Sweeten and flavor
Drizzle 1 tablespoon honey (or maple syrup) over the mixed fruit along with the chopped mint (if using). Toss gently to distribute the sweetener and mint. Taste and adjust sweetness with up to 1 additional teaspoon honey if desired. Chill the fruit in the refrigerator for at least 10 minutes while you make the dressing and assemble cups.
Yogurt Dressing
- 4
Make dressing
In a small bowl, whisk together 3/4 cup Greek yogurt, 1 tablespoon honey, 1/2 teaspoon vanilla extract, and 1/2 teaspoon orange zest (if using) until smooth and slightly runny but still creamy. If the dressing is too thick for drizzling, thin with 1 to 2 teaspoons cold water or a splash of orange juice.
Assembly & Garnish
- 5
Portion granola
If serving in cups or jars, divide 1 cup granola among 4 small serving cups (about 1/4 cup granola per cup) to form the base layer. If you prefer a layered parfait, reserve half the granola to sprinkle on top.
- 6
Assemble cups
Spoon the chilled fruit salad over the granola base, filling each cup evenly (about 3/4 cup fruit per cup). Dollop or pipe about 3 tablespoons of the yogurt dressing over the fruit in each cup.
- 7
Top and finish
Sprinkle the remaining granola (or reserved granola) and 1 tablespoon toasted sliced almonds or chopped walnuts across the cups. Garnish each cup with a small mint leaf or two. Serve immediately so granola stays crunchy; if making ahead, store fruit and dressing refrigerated and add granola just before serving.