Fruit & Yoghurt Recipe

Prepare fruit

Wash all fresh fruit thoroughly. Hull and quarter the strawberries. Slice the banana into 1/4-inch rounds. Peel and dice the kiwi into bite-sized pieces. Combine strawberries, banana, kiwi and blueberries in a medium mixing bowl so total fruit measures about 3 cups.

Dress fruit

Drizzle 2 tablespoons honey and 1 teaspoon lemon juice over the mixed fruit. Toss gently to coat evenly — the lemon brightens flavor and prevents the banana from browning.

Toast nuts (if not already toasted)

In a small dry skillet over medium heat, add the chopped nuts and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat and let cool briefly.

Measure out 1 cup granola and set aside for assembly. Reserve a few whole berries or mint leaves for garnish if desired.

Flavor the yoghurt

Place 2 cups Greek yoghurt in a bowl. Stir in 1 teaspoon vanilla extract and, if using, 1 tablespoon maple syrup or extra honey and 1 teaspoon ground cinnamon. Taste and adjust sweetness or cinnamon to preference.

Chill briefly (optional)

If you prefer the yoghurt cold, refrigerate for 10–15 minutes before assembling. Otherwise proceed to assembly immediately.

Spoon a generous 1/2 cup of the flavored yoghurt into each serving bowl or glass (this recipe makes about 4 servings).

Top the yoghurt with about 3/4 cup mixed dressed fruit per bowl (adjust to preference).

Sprinkle each bowl with roughly 1/4 cup granola and about 3/4 tablespoon toasted nuts for crunch.

Finish with an extra drizzle of honey over each bowl if desired and garnish with a mint leaf or reserved berry.

Serve immediately so granola remains crunchy. Leftovers: store fruit and yoghurt components separately in airtight containers in the refrigerator for up to 2 days; add granola just before serving.