Fruit Salad with Yogurt-Honey Dressing
OMG where has the dressing been all my life?!!!
The majority of my time spent on this recipe was chopping. I did get some pre-chopped items (i.e. pineapple), but still had a lot to do. The papaya and honeydew took the longest.
The dressing itself was quite fast, actually – just combine the ingredients and whisk thoroughly until well-blended.
And the last thing involved was toasting sliced almonds. I followed the instructions in the book, but they burned in about half the cooking time recommended. About half were salvageable, though, so we still got to taste what this is like with the almonds.
In the end, the fruit is mixed together and mounded into bowls, the dressing is drizzled over the fruit, and finally the almonds are scattered on top.
The dressing really put this over the top. I didn’t care for some of the fruits included (am I the only one who thinks papaya smells and tastes like vomit?), but that’s a personal preference. And the dressing was so delicious I’m still giving this a 10 anyway.
My husband really liked the toasted almonds as well. They were good, but I didn’t think they really added anything to this.
This mostly a simple recipe, but toasting the almonds makes this a bit more tricky. You may also find it a bit more challenging if you come across a fruit you’ve never cut up before.
There are a lot of various fruits included in this recipe, including some that are not very common and therefore a bit more expensive. Ingredients include papaya, pineapple, strawberries, honeydew melon (or cantaloupe), tangerines, kiwis, vanilla yogurt, orange juice, honey, poppy seeds, and sliced almonds.