Rainbow Recipe

Wash and prep

Rinse all fruit under cold water. Pat dry with paper towels. Hull and slice strawberries; halve grapes; dice mango and pineapple; peel and slice kiwi; leave blueberries and raspberries whole; if using blackberries, rinse gently.

Macerate red & warm-toned fruits

Place sliced strawberries and raspberries in a bowl with 1 tablespoon of the sugar and 1 teaspoon lemon juice. Toss gently and let sit 10–15 minutes until juices form. In a separate bowl, toss diced mango and pineapple with the remaining 1 tablespoon sugar, 1 tablespoon orange juice and 1 teaspoon lemon juice; let sit 5–10 minutes to draw out sweetness.

Prepare green and blue layers

Toss sliced kiwi and halved green grapes together with a light drizzle of lemon juice (about 1/2 teaspoon) to preserve color. Keep blueberries and blackberries dry and loose so they retain shape.

Taste each fruit layer and adjust: add a little more honey or lemon if a layer needs brightness or sweetness.

Mix yogurt cream

In a medium bowl whisk together Greek yogurt, honey (or maple syrup), and vanilla until smooth. If you prefer a lighter texture, gently fold in the whipped cream.

Chill the cream briefly while assembling if desired — about 5 minutes — to make layering easier.

Choose vessel

Select a clear glass bowl, trifle dish, or individual parfait glasses so the layers are visible.

Start with the red layer: spoon macerated strawberries and raspberries into the dish. Smooth gently with the back of a spoon to create an even band.

Add the orange/yellow layer: spoon the mango and pineapple mixture directly next to (or above, depending on vessel shape) the red layer to form the next visible band. Press lightly to compact.

Add the green layer: place sliced kiwi and halved grapes as the next band. Arrange pieces so the green color shows through clearly.

Add the blue/indigo layer: spoon blueberries followed by blackberries (or an extra helping of blueberries) as the final dark band. Keep berries loose so they look natural.

If using yogurt cream, either: (a) pipe or spoon narrow bands of yogurt between or on top of fruit layers for contrast, or (b) add a dollop of cream on top as a finishing layer. Use a spatula to keep edges clean.

Sprinkle granola or toasted nuts along the top or between layers for crunch. Garnish with fresh mint leaves and edible flowers as desired.

Cover and chill for up to 1 hour to let flavors meld, or serve immediately so fruit keeps its texture.

Serve chilled or at cool room temperature. Provide spoons for parfaits or a serving spoon for a trifle. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; note that fruit may release more juice over time.