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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.