Fruit and Yogurt Board

An impressive no-cook spread built for grazing: bowls of thick Greek yogurt surrounded by an artful arrangement of fresh seasonal fruit, crunchy granola, toasted nuts, and a drizzle of honey. Perfect for a light, colorful brunch centerpiece.

By YumYum Editorial · Breakfast & Brunch

Prep: 20 min · Total: 20 min · Serves 6

Ingredients

• 3 cups full-fat Greek yogurt
• 2 tablespoons honey, plus more for drizzling
• 1 pint fresh strawberries, halved
• 2 cups fresh pineapple, cut into wedges
• 1 cup fresh blueberries
• 2 kiwis, sliced into rounds
• 1 mango, sliced
• 1 cup red or green grapes, in small clusters
• 1 cup granola
• 1/2 cup toasted sliced almonds or pistachios
• 2 tablespoons dried edible flowers or mint leaves, for garnish
• 1 lemon, cut into wedges

Instructions

1. Stir the honey into the Greek yogurt and divide it between two or three small serving bowls.
2. Arrange the bowls of yogurt at intervals across a large wooden board or platter.
3. Wash and thoroughly dry all the fruit before slicing.
4. Fan the sliced mango and kiwi in overlapping rows around the yogurt bowls.
5. Nestle the strawberry halves, pineapple wedges, and grape clusters into the open spaces, alternating colors for visual contrast.
6. Scatter the blueberries into any small gaps to fill out the board.
7. Sprinkle granola and toasted nuts over and around the fruit and yogurt.
8. Garnish with mint leaves or edible flowers, add lemon wedges for squeezing over the fruit, and finish with an extra drizzle of honey.
9. Serve immediately at room temperature, providing small spoons and plates for guests.