Fruit Salad (Fresh Seasonal Fruit in Yogurt)
Fruit salad dices apple, banana, kiwi, strawberries, and blueberries into uniform bite-sized pieces and folds them gently into a light dressing of plain yogurt, honey, and lemon juice. Cutting everything to a similar size ensures an even mix of crisp, soft, and juicy textures in every spoonful. The lemon juice serves two purposes - it adds a bright acidity that ties the different fruits together and slows the oxidation that turns apple flesh brown. Banana should be added last to prevent it from turning mushy under the weight of the other ingredients. Using unsweetened yogurt lets the natural sweetness of the fruit stand out more clearly, and chilling the finished salad for about ten minutes allows the fruit juices to merge with the dressing for a more cohesive flavor.
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Instructions
- 1
Wash all fruits thoroughly and dry them completely.
- 2
Dice apple, banana, and kiwi into bite-size pieces.
- 3
Halve strawberries and keep blueberries whole.
- 4
Mix yogurt, honey, and lemon juice for a light dressing.
- 5
Combine fruit in a large bowl and gently toss with dressing without crushing.
- 6
Chill for 10 minutes, then divide into serving bowls.
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