• Fruit cup

Orange Blossom Fruit Salad

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Ingredients:

  •  1 large tub of Greek yogurt

  • 1 Tbs. of agave syrup

  • 1 orange zest (microplane zester)

  • 1 cup of Gala apple, medium diced (1 ½ apples)

  • 1 cup of grapes cut in halves

  • 1 cup of strawberries, medium diced OR 1 pint of raspberries

  • 1 cup of blackberries

  • 1 cup of Haden mangos (red, yellowish green) or Goose berries

  • 1 cup of blueberrie

  • 1 tsp. lemon juice (keeps the fruit from changing colour)

  • ½ bunch of mint, finely minced (optional)

  • ½ cup of shredded dark chocolate (optional)


Whipped Cream option:

  •  1 cup of heavy cream
  • 1 Tbs. of agave syrup

  • 1 orange zest (use a microplane zester)

 Instruction for Whipped Cream:

Pour everything into a deep bowl.

Use a whisk and whipped cream mixture until it comes to a medium firm peak or use a hand blender and blend to desire consistency.

 

Instruction for Fruit Salad:

  •  Place all cut fruit in a mixing bowl add lemon juice and mint. Fold gently until it’s all mixed.

  1. Leave for 2-5 minutes or until some juice has formed in the bottom of the bowl.

  2. Open the tub of Greek yogurt and add agave syrup and orange zest. Mix evenly.

  3. Scoop fruit into a serving bowl and add Greek yogurt mix on top.

  4. Tip the bowl and get 1 spoon full of the fruit juice, pour on top of the yogurt and top it off with some shredded dark chocolate. Serve. 4.   Place desired amount in a serving bowl and serve with chocolate shavings on top.

  5.  Mix ½ tub of yogurt in the fruit bowl and mix gently.

*Chef it up by using a baby mint leave and place it on top of the yogurt or shredded chocolate and serve in a  waffle cup.

* A cost effective alternative is to replace berries with 1 ½ bananas, 2 Bosc pears and 2 oranges.

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About Chef

Sarah's Kitchen

Sarah Nguyen, cooking school owner, recipe developer, caterer and menu consultant brings years of experience and a lifelong passion to preparing and sharing the foods she loves. As a teacher, ...