Fruit Salad with Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 pineapple (baby pineapple)
- 1 mango (s)
- 2 kiwi (s)
- 0.5 ½ honeydew melon (s)
- 125 g raspberries, fresh
- 500 g yourt
Print Recipe
Pin Recipe Instructions
- Before you peel the baby pineapple, mango and kiwi fruit, you should create a base on each of them. To do this, cut away the stalk or foliage generously at both ends so that you can stand the fruit upright.
- Peel the baby pineapple with a bread knife, the mango and kiwi fruit with a peeler. Eighth half of the honeydew melon lengthways, then cut the flesh out of the strips with a paring knife. Cut everything into bite-sized pieces and place in a bowl. Spread the yoghurt over the top and mix well. Finally sprinkle the fresh raspberries on top.
- Let it steep in the refrigerator for at least half an hour before serving.
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