Fruit Salad
4 servings
20 minutes
It's strange, but we often make fruit salads in winter rather than summer. Maybe because in summer, fruit is a consumable. In winter, fruit gains additional value, so simply cutting, mixing and serving it doesn't seem like a very utilitarian idea. Especially since this salad is full of exotics. Banana, kiwi, orange - sweet and sour fruit goodness in its purest form. Plus a light dressing of fruit yogurt, which doesn't seem to add any calories at all. The salad can be served separately, as a dessert or as an addition to pancakes or morning porridge. An energy and vitamin boost, after such a breakfast, slush and bad weather will seem like a trifle.
1
Soak the raisins and dried apricots for 2-3 hours beforehand.
- Dried apricots: 20 pieces
- Raisin: 20 g
2
Chop the nuts and softened dried apricots finely.
- Walnuts: to taste
- Dried apricots: 20 pieces
3
Wash all fruits, peel them, remove seeds, and cut into small pieces.
- Bananas: 1 piece
- Kiwi: 1 piece
- Oranges: 1 piece
- Apple: 1 piece
- Pears: 1 piece
- Plums: 1 piece
4
Layer the sliced fruits in a salad bowl or individual cups, spreading yogurt between every other layer.
- Bananas: 1 piece
- Kiwi: 1 piece
- Oranges: 1 piece
- Apple: 1 piece
- Pears: 1 piece
- Plums: 1 piece
- Fruit yogurt: 2 pieces
5
Sprinkle with dried apricots, raisins, and walnuts on top.
- Dried apricots: 20 pieces
- Raisin: 20 g
- Walnuts: to taste