Fruit & Yoghurt Recipe

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.

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.

6. Divide the yoghurt between 2 serving bowls or jars (about 1/2 cup yoghurt per serving).

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.