Rinse strawberries, blueberries, and peach under cold water. Hull and quarter the strawberries. Slice the peach into thin wedges or small bite-sized pieces. Place all prepared fruit in a medium bowl.

If using lemon zest, grate the lemon zest over the fruit and gently toss to combine. This will brighten the fruit flavor.

Prepare Yogurt

Taste the vanilla Greek yogurt. If you'd like it sweeter or more vanilla-forward, stir in 2 teaspoons honey and 1 teaspoon vanilla extract until smooth and uniform. Do not overmix; keep chilled until assembly.

Assemble Parfaits

Layering

Choose 4 serving glasses or bowls. Spoon about 1/4 cup of yogurt into the bottom of each glass to create a first layer.

Distribute about 2 tablespoons of granola on top of the yogurt layer in each glass (reserve the remainder of granola for layering and topping).

Add a layer of mixed seasonal fruit (about 2 to 3 tablespoons per glass), pressing gently so pieces sit evenly.

Repeat: add another 1/4 cup yogurt, then 2 tablespoons granola, then 2 to 3 tablespoons fruit. Finish with a final dollop of yogurt (about 1 to 2 tablespoons) if desired.

Top each parfait with a sprinkle of remaining granola (about 1 tablespoon), a few reserved whole blueberries or a sliced strawberry, and a pinch of toasted nuts if using.

Finish and Serve

Garnish each parfait with a small mint leaf. Serve immediately so the granola stays crunchy. If preparing ahead, assemble without the topmost granola and nuts, cover, and refrigerate up to 4 hours; add final granola and garnish just before serving.