Dreamy creamy fruit salad tantalizing your taste buds. Have I got your attention? With an incredible array of flavoursome Aussie fruit, the sweetest way to kickstart your day is with Missy Peacharoo’s Fruit Salad Yoghurt. There are plenty of seasonal fruits available right now and your children will have fun creating this simple kids recipe.
Missy Peacharoo enjoys indulging in fresh seasonal fruit, it’s absolutely delicious and healthy too! Our Aussie farmers work very hard all year round. In this Fruit Salad Yoghurt Missy particularly loves to mix up a range of healthy seasonal fruits like watermelon, grapes, pineapples, apples, plums and blueberries. New-season apples and grapes are being harvested right now and I can’t stop nibbling. The best way to produce a creamy texture is to add nutritious and delicious yoghurt. My favourite is Barambah Organics natural yoghurt as I love the slight sour taste blended in with the fresh fruit. Yumm!! There’s a little secret spice I’d like to share, it’s the warm spicy flavour of cinnamon. It too has positive health benefits. Don’t forget to drizzle some raw honey and add mixed nuts; more vitamins and minerals to keep our bodies healthy and strong.
2 big slices of watermelon
Half a pineapple
500g green grapes
1 punnet of blueberries
500g natural yoghurt
Handful of raw almonds and walnuts
Cube the watermelon, pineapple, green grapes (sliced), plums, oranges and add whole blueberries.
In a separate bowl place the yoghurt, honey and cinnamon and stir.
Place the nuts on a chopping board and roughly chop.
Divide the fruit into each bowl and top with yoghurt and sprinkle with nuts.
This Fruit Salad Yoghurt is Missy Peacharoo’s go-to snack. I love it in summer, autumn, spring and winter though fruit varies from season to season. In Winter I like to add apples, pears, oranges, mandarins and strawberries. I love the crunchy and tangy flavours. You can find out more about seasonal fruits at Horticulture Innovation Australia. I hope that your children enjoy creating this fun easy recipe with you. Click here to see how we made this recipe. Don’t forget to subscribe to Missy Peacharoo’s newsletter as there’s more coming soon.