Greek Sunday Morning
You'll get the knack for making citrus supremes for Zakarian's "Greek Sunday Morning" in no time. "You need the real heft of a big knife," he says, "for that real sharp edge that a smaller knife doesn't have." He also suggests layering the citrus over the avocado, as the citric acid in the fruit will prevent any browning. To balance and contract flavors in each bite, make sure that there is not too much of one item scattered across the yogurt.
Ingredients:
- 2 cups Greek yogurt (full-fat)
- 1 cup Harry & David dried fruit mix (or assorted dried mango, pineapple, apples, kiwi, plums, pears, peaches, and apricots, thinly sliced)
- ¼ pound seedless grapes (halved)
- ¼ cup raspberries (fresh )
- 1 whole avocado (ripe )
- 1 whole pink grapefruit (cut into supremes)
- 1 whole Harry & David® Orange (cut into supremes)
- ½ cup almonds (roughly chopped)
- Harry & David Sweet Clover Honey (for drizzle)
- fresh basil ( or mint leaves, for garnish)
Instructions:
- Spread the yogurt out on the bottom of a wide, glass bowl, as your canvas.
- Scatter the dried fruit across the top, followed by the grapes and raspberries.
- Next, pit and halve the avocado. Fan it out so that it's evenly dispersed. Next, layer the grapefruit and orange over it so the avocado doesn't brown.
- Scatter the almonds across the top, followed by drizzles of honey.
- Garnish with basil leaves.