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- Fruit Salad with Yogurt and Walnuts
Fruit Salad with Yogurt and Walnuts
Ingredients
Step by step process
Preparation
- 1
Wash all the fruit, dry it with a kitchen towel, and prepare a large mixing bowl.
- 2
Hull the strawberries and cut them into smaller pieces. halve the grapes and remove seeds if needed.
- 3
Core and dice the apples. Slice the bananas into rounds and add everything to the bowl.
- 4
Add the raisins and strain the juice from half a lemon over the fruit. Gently toss.
TIP:Brush the fruit with lemon juice immediately after cutting, or briefly dip it into it (an ascorbic acid solution may be used). For bananas and apples, 1-2 tablespoons of juice are sufficient for a small amount. The color will stay fresh.
- 5
Roughly chop the walnuts with a sharp knife on a cutting board.
Cooking
- 6
Toast the chopped walnuts dry in a heated pan for 2-3 minutes, until fragrant and lightly golden.
TIP:Toast the walnuts in a dry skillet over medium-low heat, stirring frequently, until they begin to smell fragrant and turn golden. Remove from heat and let them cool. The crunch will stay intact after cooling, for salads.
- 7
Remove the nuts from the pan and let them cool so they stay crisp when mixed into the salad.
Serving
- 8
In a bowl, whisk the plain yogurt with honey and vanilla extract until smooth. Adjust sweetness to taste.
- 9
Add half of the toasted walnuts and the yogurt dressing to the fruit in the bowl. Gently toss so the fruit is evenly coated.
- 10
Divide the salad among four bowls, sprinkle with the remaining walnuts, and garnish with mint leaves. Serve chilled.
More tips:
For a lactose-free or vegan version, use plant-based yogurt and replace honey with maple syrup.
Choose seasonal fruit. in winter add kiwi and orange, in summer blueberries or raspberries.
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Topic: Czech Cuisine
