Mediterranean Fruit Salad
A CORK, FORK, & PASSPORT A fresh fruit salad tossed with a light citrus glaze and topped with yogurt, almonds, and honey. Perfect for those on the Mediterranean Diet.
Servings: 4 -6
Ingredients
- 1 Pint Fresh Blueberries
- 1 Pint Fresh Strawberries
- 1 c. Fresh Cubed Pineapple
- 1 c. Fresh Cubed Watermelon
- 1 Apple Cored and cubed
- 1 Orange Peeled and cubed
- 1 Banana
- 1 Tbsp. Fresh Squeezed Orange Juice
- 1 Tbsp. Fresh Squeezed Lime Juice
- 1 tsp. Honey
- 1/8 tsp. Cinnamon
- 1/2 c. Non-Fat Greek Yogurt
- 1/4 c. Sliced Almonds or Pistachio pieces
- Honey to drizzle
Instructions
- Wash the blueberries, removing any stray stems. Add to a large bowl.
- Wash and hull the strawberries. Slice the strawberries into the bowl with the blueberries.
- Peel and cube the fresh pineapple and add to the bowl.
- Remove the rind and seeds from the watermelon, then cube and add to the bowl.
- Wash and core the apple, leaving the skin on. Cube and add to the fruit bowl.
- Peel the orange, cut into small chunks, and add to the bowl.
- Mix the orange juice, lime juice, honey, and cinnamon together in a small bowl and whisk until blended.
- Toss the fruit with the juice mixture, then set the fruit in the refrigerator to chill.
- Just before serving, peel the banana and slice into the fruit bowl, tossing lightly to incorporate.
- Spoon the fruit salad into individual bowls.
- Spoon 1-2 tablespoons of yogurt over the top of the fruit. Sprinkle with almonds, and drizzle with a but of honey.
Notes
It is best to use fresh in-season fruits. If you do not have fresh oranges, use an 11 oz. can of Mandarin Oranges, but drain the syrup. Make sure you cut the banana right before serving so it does not get mushy or brown.
Nutrition
Serving: 4oz