Whipping up this almost embarrassingly simple and versatile Fresh Fruit Salad with Honey Yogurt Sauce is so quick and easy, you’ll want to invent occasions to serve it!
You may have noticed that – except for jam and baking recipes that I test and re-test before writing about them, to make sure that they’ll work for you – many recipes I share with you are simple, quick, and adaptable to your and your family’s tastes, and the time constraints of your busy lives. Not everyone has Martha Stewart’s staff and resources at their fingertips, right? But, there’s no reason you can’t put a pretty dish on the table for summer potlucks, picnics, barbecues and – going forward – even fall and winter holidays! Change up the fruit combination to whatever is in season, or color-coordinated to your event. Even if that event is only breakfast or a snack. Why shouldn’t you treat yourself?
And now I’ll let you in on the embarrassingly simple part. Besides the fruit, there are only TWO ingredients: Honey and yogurt. You can use local honey from your nearest farmers’ market, or use one of the beautiful and delicious flavored honeys that coordinate with your fruit.
For the Fruit Salad:
Here, I used 1/2 cantaloupe (peeled and cut into bite-sized pieces); 2 bananas (peeled and sliced); 3 large peaches (washed, pitted, and chopped); and 1 cup blueberries. Again, feel free to add or substitute whatever is in season or available in your area. Watermelon, strawberries, grapes, nectarines, apples, pears, pineapple, etc. I can’t think of a single kind of fruit that wouldn’t go well here. Toss together or assemble in layers in a pretty serving bowl.
*Note* – If using fruit that “browns” when cut, such as apples or pears, cut the fruit into a bowl that you have filled with cool water and a teaspoon of lemon juice, while you’re cutting up the other fruit. Drain well, but do not rinse, before adding to the fruit bowl.
Honey Yogurt Sauce
- 2 cups Plain (unflavored) Yogurt
- 1/4 cup honey (your favorite)
In a medium bowl, whisk together the honey and yogurt until completely combined. Taste it. If you think you’d like it a little sweeter, whisk in a bit more honey. We like a little bit of the tartness from the yogurt to come through, but feel free to adjust it to your personal taste.
Pour the sauce over the fruit in the bowl. Garnish with a sprig of mint, if you want to, or sprinkle with a bit of toasted coconut. You can also halve or double the quantity, as needed.
I told you that it’s almost embarrassingly simple. 🙂
For this “recipe”, I prefer plain, all-natural yogurt – not Greek-style or low-fat. The only ingredient listed on the package should be Milk.
I also like to use flavored honey to accent the fruit. In this case, I used Honey Ridge Farms Blood Orange Honey Créme, which added a lively citrus note to the sauce. Lavender Honey Créme or Lemon Honey Créme would also be quite nice. In the fall, consider using a more robustly flavored honey, like the Spiced Honey Créme, which would go especially well with fall fruits, such as apples and pears. As I said earlier, you can use any honey you like – something local from the farmers’ market would be great, too.
If you’d like a little crunch, go ahead and toss 1/4 cup of sunflower seeds in with the fruit.
We had this for breakfast the other morning, but you might like it for lunch or a snack. Try topping pound cake, cheesecake, or even ice cream with a little fruit and this sauce spooned over the top, for a quick and elegant presentation. The possibilities are nearly endless!
Keep this little trick in your back pocket, people!
*Not a sponsored post. All opinions are my own, etc.*