Looking through my collection of photos, it strikes me that most of my food comes out in some variation of the color brown. This is probably due to my love of “brown” cooking techniques such as roasting, pan-searing, braising, and deep-frying. Even beer is brown. Nothing wrong with that.
Today, however, I have something very colorful indeed. In fact, it’s almost brown-free. (Granola snuck in there somehow and crashed the color party.)
Why parfaits? When Teresa and I stayed at a cozy bed and breakfast in Virginia last year, parfaits like these were a nice part of the menu. We’ve been making them for the odd breakfast here and there ever since. Really they are so healthy, they look good, they taste good, and they are easy to make. It’s hard not to like a parfait.
The only real work here lies in the cutting of fruit into various shapes. Of course you don’t need to make a picture-perfect presentation every time. Feel free to make the arrangement as fancy or as simple as you like. Just try to find good quality yogurt and fruit, and you can’t do much wrong here.
Breakfast Fruit Parfait
- 10 strawberries
- 2 persimmons (if in season)
- 1 large mango
- 2 ripe kiwi
- 8-16 blackberries, blueberries or raspberries
- High quality vanilla yogurt
- 1/4 cup granola of your choice
- Cut about 2/3 of the strawberries into thin planks and dice the rest, placing into a medium bowl.
- Peel mango and slice both sides as close as possible to the pit. Cut remaining mango off pit. Slice two halves into thin, long crescent pieces. Dice any leftover pieces and add to the bowl.
- Peel kiwi and cut 8 round discs, dice the rest and add to bowl.
- In a decorative glass, place a heaping tablespoon of yogurt, then a tablespoon of the fruit mixture from the bowl. Arrange the sliced fruit, starting with mango crescents, around the edge of the glass, then add another spoonful of the fruit mixture.
- Top with another tablespoon of yogurt, a berry or two, and some granola.
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