Mixed Fruit & Yogurt Recipe

Prep fruit

Rinse strawberries and blueberries under cold water. Hull and quarter the strawberries; leave blueberries whole. Peel and dice the mango into small 1/2-inch pieces. Peel and slice the kiwi into rounds, then halve the rounds if large. Slice the banana into 1/4-inch rounds.

Place all prepared fruit in a medium bowl. Drizzle the lemon juice over the banana and mixed fruit and gently toss to combine. The lemon juice prevents banana browning and brightens flavors.

Make yogurt mixture

In a separate bowl, whisk together the Greek yogurt, honey (or maple syrup) and vanilla extract until smooth and slightly airy. Taste and adjust sweetness by adding up to 1 more tablespoon honey if desired.

If you prefer a thinner consistency (for pouring), whisk in 2–3 tablespoons cold water or milk until you reach the desired texture.

Combine

Fold about two-thirds of the prepared fruit gently into the yogurt mixture until evenly distributed. Reserve the remaining fruit for topping so some pieces stay intact and visually appealing.

Spoon the fruit-and-yogurt mixture into 4 serving bowls (or 2 larger bowls).

Top and finish

Sprinkle granola and toasted sliced almonds over each serving. Add the reserved fruit on top for color and texture. Garnish with chopped fresh mint and a light dusting of ground cinnamon if using.

Serve immediately so the granola stays crunchy. If preparing ahead, keep granola and nuts separate and add just before serving. Leftovers (without granola) will keep in an airtight container in the refrigerator for up to 24 hours.