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Yogurt with pineapple and passion fruit Serve this orange flower scented yogurt dish at breakfast, as a lunch snack or a refreshing dessert.

about 150 - 200 g thick and creamy Greek/Turkish/Balkan type natural yogurt (eg "Total" with 10 % fat)
clear honey
tiny dash of natural orange flower water
(pinch of vanilla sugar)
1 ripe passion fruit
about ¼ fresh, ripe and sweet large pineapple or 1 baby (miniature) pineapple

Rinse, top and tail the pineapple. Either halve and quarter the fruit lengthwise, or slice it crosswise. Removing the peel and the tough core part, cut the flesh in bite-size cubes or chunks.

Stir the yogurt smooth and season to taste with honey and orange flower water (and vanilla sugar). The orange flower water may be replaced with rose water. If you prefer a less sweet taste, leave out the honey and vanilla sugar. Pour/divide the yogurt in serving dish(es).

Scatter the pineapple pieces on top of the yogurt. Rinse and halve the passion fruit. Scoop out the seeds with a small teaspoon and pour over the yogurt and pineapple. For extra sweetness, you may drizzle some more honey on top. Serve immediately.
Serves 1 - 2.

*) Make sure to use orange flower water or rose water made with natural essence of roses or orange blossoms, as there are many cheaper, low-quality products made with artificial essences, giving the product a harsh taste much inferior to the real thing. Check the list of ingredients in the label of the bottle  —  if the flavour or essence used is not described as "natural", the product has most likely been made using artificial flavouring.

Recipe source: family recipe.


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