fruit salad

Ingredients for 2 servings:

• 150 g Greek yogurt with honey
• 1 tbsp, heaped mango chutney
• 1 tbsp, heaped fig mustard, mild
• 2 tbsp lime juice
• 1 pinch of curry powder (hot curry)
• ½ tsp cinnamon powder
• 1 tbsp milk
• 1 tbsp cherry brandy, if desired
• 250 g berries, e.g. strawberries, raspberries, currants
• 1 banana(s)
• 1 mango(s)
• 1 apple
• 1 tbsp lemon juice
• 1 tbsp pine nuts or nuts of your choice, for garnish

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Mix the yogurt with the mango chutney, fig mustard, lime juice, curry, and cinnamon. Thin with a little milk if desired. If desired, add kirsch. Let the dressing sit in the refrigerator. Peel the apple, remove the core, and dice the flesh. Peel the banana, slice it, and drizzle with lemon juice along with the apple to prevent it from browning. Separate the mango from the core and skin, dice it, and add it. Wash the berries. Rinse the strawberries and halve or quarter them, depending on their size, and add them to the bowl. Add the raspberries and currants. Pour the dressing over the strawberries, stir everything together, and let stand for 10 minutes. Toast the seeds in a non-stick pan. Be careful, they burn easily! Sprinkle the toasted seeds over the fruit salad.