Autumn fruit salad with yoghurt

Impress your guests with this picture-perfect salad. Slice up juicy pears, crispy apples and tangy kiwifruit, and serve with creamy yoghurt. Sprinkle with ruby-coloured pomegranates for a spectacular autumn dish that is full of flavour!

**Or enjoy as your breakfast through the week.

What you need (4 servings)

  • 4 kiwifruit
  • 1 1/3 cups (375g) vanilla bean Greek-style yoghurt
  • 2 Beurre Bosc pears, quartered, cored, thinly sliced
  • 4 Pink Lady or Royal Gala apples, thinly sliced crossways
  • 2/3 cup pomegranate seeds

What now

Step 1
Cut the kiwifruit into 5mm-thick slices. Use a 4cm flower-shaped cutter to cut flowers from the kiwifruit.
Step 2
Spoon the yoghurt onto a serving platter. Arrange the pear, apple and kiwifruit flowers on top. Sprinkle with the pomegranate seeds and serve immediately.
Sampled from
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