Seasonal Pear Fruit Bowl (Printable Version)

A fresh bowl featuring pears, seasonal fruits, nuts, and a creamy honey yogurt dressing.

# What You'll Need:

→ Fruits

01 - 2 ripe pears, cored and sliced
02 - 1 small apple, diced
03 - 1/2 cup pomegranate seeds
04 - 1/2 cup seedless grapes, halved

→ Toppings

05 - 1/4 cup walnuts, roughly chopped
06 - 2 tablespoons pumpkin seeds
07 - 2 tablespoons unsweetened shredded coconut

→ Dressing

08 - 2 tablespoons plain Greek yogurt
09 - 1 tablespoon honey or maple syrup
10 - 1/2 teaspoon fresh lemon juice
11 - Pinch of ground cinnamon

# How To Make:

01 - Core and slice pears, dice the apple, halve the grapes, and collect the pomegranate seeds.
02 - Gently combine all the prepared fruits in a medium bowl.
03 - Whisk together Greek yogurt, honey or maple syrup, lemon juice, and cinnamon until smooth.
04 - Drizzle the dressing over the fruit mixture and gently toss to coat.
05 - Divide the fruit mixture evenly into two serving bowls.
06 - Top each bowl with walnuts, pumpkin seeds, and shredded coconut.
07 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you put real thought into it.
  • The yogurt dressing clings to every piece of fruit without drowning it.
  • You can swap almost anything based on what's ripe or what you have on hand.
  • It works as breakfast, snack, or a light dessert when you want something sweet but not heavy.
02 -
  • If you make this ahead, keep the dressing separate until you're ready to eat or the fruit will get watery.
  • Toasting the walnuts and pumpkin seeds for three minutes makes them taste completely different, deeper and almost buttery.
  • Don't skip the lemon juice, it keeps the apples from turning brown and adds a brightness you'll miss if it's not there.
03 -
  • Use a spoon to scoop out pomegranate seeds underwater in a bowl, the seeds sink and the white pith floats so you can skim it off easily.
  • If your pears are perfectly ripe, you can skip the honey entirely and let the natural sweetness carry the bowl.
  • A tiny pinch of cardamom in the dressing instead of cinnamon makes it taste fancier without any extra effort.

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