Kiwis-food-by-pool Recipe

Prepare fruit

Peel the 4 kiwifruit and cut them into quarters. Place them in a blender or food processor along with the hulled strawberries and diced mango.

Sweeten and acid

Add 2 tablespoons fresh lime juice and 1 tablespoon honey (or agave) to the fruit in the blender. These bright flavors keep the fruit lively by the pool and prevent browning.

Pulse or blend the mixture until it is coarsely pureed but still has small chunks for texture—about 6–10 short pulses. You want a spoonable fruit base rather than a smooth juice.

Stir 1 cup Greek yogurt (or coconut yogurt) to loosen it. Spoon about 3 tablespoons of yogurt into the bottom of 4 small serving bowls or tall glasses if serving poolside. Reserve the rest for topping.

Spoon the coarsely pureed kiwi-strawberry-mango mixture over the yogurt to create a layered effect. Use roughly 1/3 cup fruit mixture per serving (adjust based on glass size).

Scatter 3 tablespoons granola, 2 teaspoons toasted sliced almonds and 2 teaspoons shredded coconut evenly over the fruit layer to add crunch. If you expect the bowls to sit for a while, keep some granola separate and add just before serving to retain crunch.

Thinly slice the extra kiwi and fan 3–4 slices on top of each bowl. Add a couple of fresh mint leaves to each bowl for color and aroma.

Finish each serving with a small pinch of flaky sea salt (optional) to make the fruit flavors pop and a lime wedge on the side to squeeze more brightness if desired.

Serve immediately beside the pool on chilled plates or bowls. Provide spoons and napkins. If transporting, keep toppings separate and assemble at the pool to maintain texture.