Name: Fruit Salad with Yogurt and Walnuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 portions
Ingredients: 250 g strawberries; 2 pcs bananas; 2 pcs apples; 200 g grapes; 0.5 pcs lemon; 80 g walnuts; 40 g raisins; mint; 300 g plain yogurt; 2 tablespoons honey; 1 teaspoon vanilla extract

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, if using, 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
Dry-toast the chopped walnuts 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. They turn crisp only once cooled, so add them to the salad at that point.
7
Remove the nuts from the pan and let them cool so they stay crisp when mixed into the salad.

Serving

8
In a separate bowl, whisk the plain yogurt with honey and vanilla extract until smooth. Adjust the amount of honey to the fruit. With very ripe fruit you can leave it out.
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 right away, while the walnuts are still crisp.