Recipe

Fruit salad with honey yoghurt

  • 15 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Fruit salad with honey yoghurt
  • 3/4 cup (210 grams) yoghurt
  • 2 tablespoon honey
  • 200 gram coarsely chopped pineapple
  • 200 gram coarsely chopped rockmelon
  • 250 gram strawberries, halved
  • 250 gram blueberries
  • 1 large banana, thinly sliced
  • 2 tablespoon passionfruit pulp
  • 2 teaspoon lime juice
  • 12 fresh mint leaves

Method

Fruit salad with honey yoghurt
  • 1
    In a small bowl, combine yoghurt and honey.
  • 2
    Just before serving, combine the remaining ingredients in a large bowl; serve with honey yoghurt.

Notes

You need only small quantities of pineapple and rockmelon, so buy the smallest fruit you can find. Two passionfruit will supply the right amount of pulp. Honey yoghurt can be made a day ahead; store, covered, in the refrigerator.

More From Women's Weekly Food