Rainbow Fruit Salad with Hazelnut Yogurt
 
Prep time
Cook time
Total time
 
Serves: 12
INGREDIENTS:
  • 2 lb strawberries, quartered
  • 6 cups red grapes, halved
  • 2 large navel oranges, peeled and chopped
  • 4 kiwis, peeled and chopped
  • 4 nectarines, chopped
  • 4 apricots, chopped
  • 1 pineapple, cored, peeled and chopped
  • Yogurt
  • 3 cups plain yogurt (Greek or almond/coconut for vegans/paleo)
  • ¾ cup hazelnut butter
  • ¼ cup raw honey (or maple syrup for vegans)
  • Serving option: top with 1 dash each of cinnamon and nutmeg
DIRECTIONS:
  1. Combine all the fruit in a very large bowl. Combine the yogurt, hazelnut butter and honey and stir until fully mixed. Both can be kept covered in the fridge for a few days and served as needed with around ¼ cup of the yogurt over each bowl of fruit.
Recipe by Love from the Land at https://www.lovefromtheland.com/rainbow-fruit-salad-hazelnut-yogurt/