Simple Fruit Salad Recipe

Make this simple fruit salad creamy with a little crunch when you use yogurt and granola.



March/April 2017

Yield: 6 to 8 servings

FOR MORE, SEE EASTER BRUNCH RECIPES

Ingredients:

• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup peeled, sliced kiwi
• 1 cup cubed cantaloupe
• 1 cup cubed pineapple
• 1 cup cubed watermelon
• 1 cup yogurt, plain or flavored, optional
• Honey and chopped nuts, optional

Instructions:

1. About 30 minutes before brunch, combine fruit in large bowl. Add yogurt, if using, and toss lightly. Cover and refrigerate until ready to eat.

2. Just before serving, drizzle with honey and top with nuts, if desired.

NOTE: Use any mix of fruits desired.