Fruit Salad topped with Greek Yoghurt & Nutty Granola Crunch


  • 200g (1 cup) mixed seasonal fruit (apple, banana, kiwi, pear, berries, passionfruit, orange, passionfruit, nectarine, apricot, melons)
  • Juice of 1/2 - 1 lemon
  • 150g high-protein greek yoghurt (e.g Chobani) OR Coconut Yoghurt
  • ¼ cup (20 – 30g) of Nutty Granola Crunch OR mixed roasted nuts and seeds (macadamias, almonds, pecans, walnuts, peptias, chia)
  • Optional: 1 x tsp maple syrup OR honey


  • Chop your chosen fruit selection into small pieces and place in a large sealed container
  • Squeeze the juice of ½-1 lemon and stir through to coat all the fruit – great for flavor and to prevent browning.
  • Top fruit salad with Greek yoghurt and nutty topping, plus a drizzle of honey or maple syrup.

If using just nuts for the topping, either place nuts on top whole, or chop/bash into smaller pieces. For extra flavor, you can’t go past the granola recipe!

Gluten free adaptable:
*Choose gluten free granola

FODMAP adaptable:
Choose low FODMAP options:
Fruits(e.g kiwi fruit, strawberries, orange, passionfruit).
Yoghurt(e.g coconut or lactose free).
Granola (e.g Carmen’s original fruit free muesli)-Keep to 1/3 cup.
Maple syrup instead of honey.