Market Fruit And Berries Recipe

Prepare and combine fruits

Wash all fruit and berries thoroughly. Hull and quarter strawberries; halve or slice larger berries if desired. Peel and dice firmer fruits (pineapple, mango, apple, pear) into roughly 1/2-inch pieces. Place the diced seasonal fruits in a medium mixing bowl and add the berries.

Toss fruits with lemon juice and 1/2 tablespoon of the macadamia honey to brighten flavors and prevent browning. Taste and add up to the remaining 1 1/2 tablespoons of macadamia honey if you prefer sweeter fruit. Gently fold to combine so berries remain intact.

If using microgreens or mint, rinse and pat dry. Reserve for garnish.

Stir the vanilla coconut yogurt until smooth. If the yogurt lacks vanilla aroma, whisk in 1 teaspoon vanilla extract. Taste and adjust sweetness optionally by folding in an additional 1/2 teaspoon honey (from the macadamia honey) if desired.

Spoon the yogurt into individual serving bowls or a single shallow serving dish, spreading it into an even layer or leaving a shallow well for fruit on top.

If using macadamia nuts, toast them in a small dry skillet over medium heat for 2–3 minutes until fragrant and lightly golden, shaking the pan often. Cool slightly, then roughly chop. If using granola, have it ready to sprinkle.

Arrange the tossed seasonal fruits and berries over the yogurt, either in a single pile at center or evenly distributed. Drizzle the remaining macadamia honey (if any) in a thin stream over the fruit and yogurt for sheen and flavor.

Sprinkle toasted macadamia nuts and/or granola over the top for crunch. Garnish with microgreens or mint leaves. Serve immediately.

If preparing ahead (up to 2 hours), store the yogurt and fruit separately in airtight containers in the refrigerator and assemble just before serving to preserve texture.