Fruit Salad (Fresh Seasonal Fruit in Yogurt)

Name: Fruit Salad (Fresh Seasonal Fruit in Yogurt)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: apple 180 g; banana 180 g; strawberries 160 g; blueberries 80 g; kiwi 140 g; plain yogurt 200 g; honey 1.5 tbsp; lemon juice 1 tbsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Crisp apple and kiwi, soft banana, and tart strawberries and blueberries end up together in each spoonful, held by plain yogurt sweetened only with honey and sharpened with lemon.

Cutting the fruit to a similar size keeps every bite even. The lemon juice does a second job, slowing the apple from turning brown. Banana softens fastest of all, so it joins the bowl last, after everything else is coated. Ten minutes in the fridge lets the fruit juices loosen the yogurt into a lighter, glossier coating.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse all fruits including apple, banana, kiwi, strawberries, and blueberries under cold running water for 30 seconds each, then drain thoroughly in a colander.
2

Cut 180g apple with skin into 1.5cm cubes.

Slice 180g banana into 1cm rounds and peel and cut 140g kiwi into 1.5cm pieces.
3

Hull 160 g strawberries and halve lengthwise, and pat 80 g blueberries dry and leave them whole.
4

Mix 200g plain yogurt, 1.5 tablespoons honey, and 1 tablespoon lemon juice until smooth, then refrigerate.
5

Place the prepared fruit except the banana in a large bowl and pour the dressing over.

Mix by lifting from the bottom up 2 to 3 times to avoid crushing the fruit.
6

Cover with plastic wrap and refrigerate for 10 minutes to let the dressing soak into the fruit, then divide into bowls and serve immediately. Add banana last as it browns quickly.