Fruit & Yoghurt Recipe
Make Fruit & Yoghurt Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fruit
Yoghurt & Dairy
Crunch & Garnish
Method
Prepare Fruit
- 1
Wash and hull
Rinse the strawberries and blueberries under cold running water. Pat dry with a clean towel. Hull the strawberries (remove green tops) and cut into quarters if large.
- 2
Peel the kiwi and slice into 1/4-inch rounds or half-moons. Peel the banana and slice on a slight diagonal into 1/4-inch slices. If using mango, peel and cut the flesh from the pit, then dice into small cubes (about 1/2-inch).
- 3
Combine all prepared fruit in a medium bowl and gently toss to mix. Set aside in the refrigerator if not assembling immediately.
Prepare Yoghurt
- 4
In a small bowl, add the Greek yoghurt, honey (or maple syrup) and vanilla extract (if using). Stir until smooth and homogenous. Taste and adjust sweetness to preference.
- 5
If the yoghurt is very thick and you prefer a looser texture, stir in 1–2 tablespoons of milk until you reach the desired consistency.
Assemble & Garnish
- 6
- 7
Top the yoghurt with equal portions of the mixed fruit (about 3/4 cup fruit per serving). Arrange fruit attractively—reserve a few whole berries or a kiwi slice for garnish.
- 8
Sprinkle each portion with 2 tablespoons of granola, 1 tablespoon toasted almonds, and 1/2 teaspoon chia seeds (if using). Add a small sprig of fresh mint on top for color.
- 9
Serve immediately for a crunchy texture. If preparing ahead, store yoghurt and granola separately and combine just before serving to keep the granola crisp.
