Three D-lish Toppings for Fruit Bowls

Rise and Shine Carrot Topping for yogurt, granola, and fruit

We blog about these recipes here.

D-lish Toppings for Fruit Bowls

We suggest the bowls of fruit and sauce be topped with some of Deb’s Granola. You’ll want 4-5 cups of cubed fruits to serve 4-5 people, varying the fruit according to what’s in season. Cantaloupe, apple, bananas, strawberries, fresh pineapple, blueberries, mandarine or clementine segments, mango, and papaya are all recommended. These toppings can be kept in the fridge for 5 days and then served immediately or brought to room temperature.

Mexican Topping for Fruit Bowls (Bionicos)

  • 1/3 c plain yogurt
  • 1/3 c sweetened condensed milk
  • 1/3 c Mexican crema – or sour cream
  • 1 tsp vanilla

Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.

Vegan Topping for Fruit Bowls

  • 1 c raw cashews, soaked in water for 30 minutes, then drained
  • 1/2 c coconut milk
  • 1/4 c lemon juice
  • 2 T maple syrup
  • 1 tsp vanilla
  • big pinch of Diamond kosher salt

Mix ingredients into a blender and blend until smooth and creamy.

Rise and Shine Carrot Topping for Fruit Bowls (just make 1/2 of the recipe if you only need 4-5 servings – but you can freeze leftovers if you have any.)

  • 1 lb carrots, shredded (about 3 1/2 cups or 12 ounces)
  • 2 c water, plus more if needed
  • 1 medium-size Honeycrisp apple (about 7 ounces), peeled, cored, and shredded (about 1 cup)
  • 1 c granulated sugar
  • 2 tsp grated lemon zest
  • 1 c fresh lemon juice
  • 3 cardamom pods, lightly smashed
  • 2 whole star anise
  • 2 cinnamon sticks
  • 3/4 tsp Diamond kosher salt
  • 1 T honey

Place carrots, 2 cups water, apple, sugar, lemon zest and juice, cardamom pods, star anise, cinnamon sticks, and salt in a large heavy-bottomed saucepan; bring to a boil over medium-high, stirring occasionally. Cover and reduce heat to medium; cook, stirring occasionally, until carrots are crisp-tender, about 15 minutes. Uncover and cook, stirring occasionally, until carrots are tender and liquid has reduced to a thin, syrupy consistency, 20 to 25 minutes. Remove from heat, and discard whole spices.

Transfer carrot mixture to a blender; add honey. Blend on low speed 1 minute. Continue blending, gradually increasing speed to medium-high, until smooth, about 1 minute, adding additional water, 1 tablespoon at a time, if necessary to keep puree moving. Transfer mixture to a small bowl; refrigerate 20 minutes. before serving.

Serve by putting a big dollop of unflavored Greek yogurt into individual bowls, then adding a big spoonful of carrot sauce and swirling that just a little into the yogurt. Top with fruit and granola.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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