Greek Yogurt Fruit Bowl Recipe

Prepare yogurt

Stir the Greek yogurt in a medium bowl until smooth. If desired, mix in the honey and vanilla extract until evenly combined. Taste and adjust sweetness, adding up to 1 additional tablespoon honey if you prefer it sweeter.

Prepare pineapple

Trim and core a fresh pineapple (or use pre-cored pieces). Cut into bite-sized dice until you have about 1 cup. Pat pieces dry with a paper towel to remove excess juice so the yogurt doesn't become watery.

Prepare kiwi

Peel the kiwis and slice them into rounds or half-moons to yield about 1 cup. If the kiwis are very soft, handle gently to keep pieces intact.

Prepare grapes

Rinse the black grapes, remove stems, and slice each grape in half. Drain on a paper towel to remove excess moisture.

Prepare blueberries

Rinse the blueberries and remove any stems or leaves. Drain well and pat dry.

Prepare strawberries

Rinse strawberries, remove hulls, and quarter (or slice) to make about 1 cup. Pat dry to remove surface moisture.

If you prefer to macerate any fruit (e.g., strawberries) for extra sweetness, toss that fruit with a teaspoon of honey and let sit 5–10 minutes before adding to the bowl.

Assemble bowls

Divide the prepared yogurt evenly between 2 serving bowls (about 1 cup yogurt per bowl). Arrange the pineapple, kiwi, halved grapes, blueberries, and strawberries on top of the yogurt in sections or scattered as you like so each bowl gets a mix of fruit.

Add crunch

Sprinkle 1/2 cup granola over each bowl (total 1 cup granola). If using, scatter 1 tablespoon toasted sliced almonds on each bowl for extra crunch.

Garnish and serve

Finish with a light dusting of ground cinnamon over the top if desired and garnish with 2 fresh mint leaves per bowl. Serve immediately so the granola stays crisp. If you must hold the bowls, keep granola separate and add just before serving.