Fruit Bowl Recipe

Fruit & Toppings

1. 1

   Prepare fruit

   Wash all fruit thoroughly. Hull and halve strawberries if using. Peel and segment citrus (orange or clementine) removing membranes as desired. Peel and slice kiwi. Core and dice apple or pear into bite-sized pieces. Combine the prepared fruit in a large bowl so the total equals about 3 cups.

2. 2

   Dress fruit (optional)

   If using, sprinkle 1 teaspoon of lemon or lime juice over the cut fruit and gently toss to combine. This brightens flavor and helps prevent browning.

3. 3

   Toast nuts (if using)

   In a small dry skillet over medium heat, toast chopped nuts for 2–3 minutes, stirring constantly, until fragrant and lightly browned. Remove from heat and cool slightly.

4. 4

   Assemble bowls

   Divide the mixed fruit between 2 serving bowls (about 1.5 cups fruit per bowl). Spoon 1/2 cup of yogurt over or alongside the fruit in each bowl.

5. 5

   Add sweetener and toppings

   Drizzle 1 tablespoon of maple syrup over the yogurt and fruit in each bowl (adjust to taste). Sprinkle 1 tablespoon toasted nuts and 1/2 tablespoon seed mix over each bowl. If desired, lightly dust with 1/8 teaspoon ground cinnamon per bowl and garnish with 2 mint leaves.

6. 6

   Serve

   Serve immediately so fruit stays fresh and crunchy toppings remain crisp. If not serving right away, keep yogurt and crunchy toppings separate and add just before serving.