Fruit salad with mint yogurt
Photo by Karen Hermann
Serves 6–8
¼ pineapple, cut into bite-size chunks
¼ cantaloupe, cut into bite-size chunks
¼ honeydew melon, cut into bite-size chunks
2 cups watermelon, cut into bite-size chunks
1 cup strawberries, halved or whole
1 cup blackberries, raspberries or blueberries
1 cup plain Greek yogurt
1 teaspoon chopped fresh mint
2 tablespoons honey
½ teaspoon fresh lemon juice
In a large bowl, combine all the fruit. Spoon mixed fruit into individual serving dishes. In a small bowl, combine yogurt, mint, honey and lemon juice. Spoon a dollop of mint yogurt onto each serving.
_____
Recipe tip
How do you substitute fresh herbs or dried herbs?
You’ve got dried parsley, but your recipe calls for fresh. Or maybe it’s the other way around. Either way, how can you substitute what you’ve got for what you need? Remember, the flavor intensifies when herbs are dried, so dried herbs pack more punch.
Just use this formula:
When the recipe calls for fresh herbs: Use 1/3 the recipe amount of dried instead.
When the recipe calls for dried herbs: Use 3 times the recipe amount of fresh instead.