Funky Fruit Salad

I made this for RSC#7. It seems an odd combination, but it works. The sauce is an amazing creation, if I do say so myself.
- Ready In:
- 2hrs 30mins
- Serves:
- Units:
4
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ingredients
-
Sauce
- 1 (32 ounce) container plain yogurt
- 1 fresh vanilla bean, seeds removed, reserve bean for another use
- 1 teaspoon sugar
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Salad
- 1⁄2 cantaloupe, rind removed & fruit cut up
- 2 cups fresh strawberries, hulled & quartered
- 1 cup dates, roughly chopped
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Garnish
- 2 tablespoons bittersweet chocolate, grated
directions
- Drain yogurt in cheesecloth lined colander for 2 hours. (Coffee filters work well, too). When drained, combine in a medium bowl with vanilla seeds & sugar. Refrigerate at least 30 minutes to allow the flavors to blend.
- Combine fruit in a large bowl.
- To serve, spoon yogurt over individual servings of fruit & grate chocolate over the top.
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We totally enjoyed this for breakfast. I used all organic fruit and really enjoyed the flavor combination. I also used organic vanilla yogurt - which I think really made a difference along with the vanilla bean!! I added some shredded coconut to the tops along with the grated chocolate. We really thought this was an excellent breakfast!Thanks Bethie!Reply
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This was pretty good, I was surprised that the dates would go well with the strawberries and cantaloupe. This RSC is definitely changing the way I see dates in recipes. I liked it much better without the chocolate garnish and since my strawberries were not very sweet, I think a bit of sugar or splenda on them first would have made it even better.Reply
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