Honey-sweetened yogurt spooned over fresh fruit is a refreshing addition to any meal but especially brunch. You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.
1 cup vanilla low-fat yogurt
1 tablespoon honey
1 1/2 teaspoons grated lime rind
3 cups cubed pineapple (about 1 medium)
1 1/2 cups chopped Braeburn apple (about 1 large)
1 cup orange sections (about 2 oranges)
1 cup chopped peeled kiwi (about 2 large)
1/3 cup flaked sweetened coconut
1 medium banana, sliced
1/4 cup slivered almonds, toasted
How to Make It
Combine yogurt, honey, and lime rind in a small bowl.
Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.
I served this to a large group and didn't have time or bowls to serve it up individually. I just mixed the yogurt mixture in with all the fruit right before serving. Everyone loved it! I used Greed style yogurt which gives it a different, more tangy flavor.
I took this to a brunch and everyone loved it. The fruits in this salad really mix well. I was not sure if everyone would want coconut flakes and the almond slivers so I left them in respective bowls so people could add their own toppings.
I serve this sauce every time I make a fruit salad. Whoever tastes it insists on getting a copy of the recipe; I'm almost embarrassed to admit that it uses just three ingredients and takes five minutes to prepare. 'Nuff said.