Composed Fresh Fruit Platter with Tropical Yogurt
When spring and summer roll around, fruit platters are the best kind of dessert, or, they can be the main feature of a light brunch served with muffins or other baked goods.
Here, quantities aren’t so important as arrangement—and of course, the fruit should be ripe and luscious. Vary the kind of fruit used according to what’s available.
Serves: 4 to 6
- 2 cup vanilla, lemon, or pineapple nondairy yogurt
(coconut or soy)
- 8-ounce can crushed pineapple, well drained
- 1 cup blueberries or blackberries
- 1 cup strawberries, hulled and halved
- Cantaloupe (about 1 medium), peeled and cut into wedges
- Honeydew (about 1/2 medium) or watermelon, peeled and cut into wedges
- 1 or 2 medium papayas and/or mangos, peeled and sliced,
or 4 sliced peaches or nectarines, sliced
- Several small bunches of grapes
- Several peeled, sliced kiwifruits
- Toasted sliced almonds for garnish, optional
Combine the first 2 ingredients in a small serving bowl and stir until well blended.
In a small mixing bowl, combine the berries and strawberries. Add just enough of the yogurt mixture to lightly coat the berries, reserving the rest, and stir together. Divide the berry mixture among the individual serving plates, placing a dollop on the side of each.
Arrange a few overlapping slices of the melons on a large platter. Arrange a few slices of papaya, mango, peaches or nectarines, then scatter the grape bunches here and there. Leave an opening in the center for the bowl of berries.
Let everyone serve themselves, taking some of the fruit on the platter, then some of the berries, and topping individual servings with a dollop of the yogurt and a scattering of almonds.
- Explore more of VegKitchen’s easy, festive vegan brunch recipes and menus.
- Here are more recipes for fruity compositions.