from Niqiliurniq
Niqiliurniq provides a fruit salad that incorporates arctic herbs like mountain sorrel. With that inspiration, we thought you’d like to try this easy but fun breakfast or dessert.
Ingredients
1 small melon, any variety
1 1/2 cups yogurt of your choice
1/2 cup blueberries
1/2 cup raspberries
1/2 cup cherries, pitted and halved
1 kiwi, peeled and sliced
1 medium banana, cut into slices
1 mango, peeled, pitted, and diced
Optional garnish: fresh mint, granola, chia seeds, or honey
Directions
Prepare all fruit toppings: peel and slice kiwi, dice mango, cut banana into rounds, and halve cherries. Set aside.
Slice the melon in half through the center using a sharp chef’s knife. Scoop and discard seeds.
Tip each melon half to drain any excess liquid. If the halves are unstable, slice a thin sliver off the bottom of each to create a flat base.
Spoon yogurt evenly into each melon half, filling the cavity.
Arrange blueberries, raspberries, cherries, kiwi, banana, and mango over the yogurt.
Garnish with fresh mint, granola, chia seeds, or a drizzle of honey if desired. Serve immediately.
Serves 2
Nada’s Tips & Tricks: Choose a ripe, fragrant melon for the sweetest flavor. Chill your yogurt before assembling for the best texture. For a high-protein version, stir vanilla protein powder into Greek yogurt. Change up the fruit to whatever is in season. Frozen fruit combinations work well…just thaw and drain any juices (keep the juice for your next smoothie). Do not assemble bowls more than a couple of hours ahead, as the melon releases moisture over time.
Content and images used with permission by Canadian Cookbooks.