Fruit Salad (Fresh Seasonal Fruit in Yogurt)

Quick answer

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

About this dish

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.

Ingredients

servings

IngredientAmountUnit

apple180 gg

banana180 gg

strawberries160 gg

blueberries80 gg

kiwi140 gg

plain yogurt200 gg

honey1½ tbsptbsp

lemon juice1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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

Prep

Cut 1 apple with skin into 1.5 cm cubes, slice 1 banana into 1 cm rounds, and peel and cut 1 kiwi into 1.5 cm cubes.
3

Step

Hull 100 g strawberries and halve lengthwise, and pat 80 g blueberries dry and leave them whole.
4

Prep

Mix 150 g plain yogurt, 1 tbsp honey, and 1.5 tbsp lemon juice in a bowl until smooth to make the tangy-sweet dressing, then refrigerate.
5

Prep

Place all the prepared fruit 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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Fruit Salad (Gwail Salad) mixes seasonal apple and strawberry in a light honey-yogurt dressing.
Finish cue: Cover with plastic wrap and refrigerate for 10 minutes to let the dressing soak into the fruit, then divide into bowls and serve immediately.
Avoid this: Add banana last to keep it from getting mushy.
Storage and reheating: Mix 150 g plain yogurt, 1 tbsp honey, and 1.5 tbsp lemon juice in a bowl until smooth to make the tangy-sweet dressing, then refrigerate.