A vibrant and colorful yogurt bowl full of dragonfruit, watermelon and pomegranate. Garnished with toasted coconut flakes, honey, and mint leaves.
Breakfast, Vegetarian

Dragon Fruit, Watermelon, and Pomegranate Yogurt Bowl

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I used circular shaped fruit cutters but you can opt for another shape or to simply slice the fruits.
A giant pomegranate in the palm of my hand.
1. Dragon fruits in San Francisco’s China town.
2. Watermelons at a market in Siem Reap, Cambodia.
3. A massive pomegranate from the Fort Mason Farmers Market in San Francisco.
You could easily make this vegan by using coconut based yogurt and maple syrup instead of honey.
A vibrant and colorful yogurt bowl full of dragonfruit, watermelon and pomegranate. Garnished with toasted coconut flakes, honey, and mint leaves.
Sacha Hirschfeld

Dragonfruit Watermelon and Pomegranate Yogurt Bowl

A pretty and delicious way to start your day!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 158
Ingredients Equipment Method

Ingredients
  

  • ½ cup whole milk Greek yogurt
  • ¼ cup dragon fruit sliced
  • ½ cup watermelon cut into bite-sized pieces
  • 1 tbsp pomegranate arils
  • 1 tsp honey
  • 1 tsp unsweetened coconut flakes
  • fresh mint for garnish

Equipment

  • 1 chefs knife
  • 1 shallow plate or bowl

Method
 

  1. Spread the Greek yogurt along the base of a shallow bowl.
  2. Arrange the cut fruit in desired layout.
  3. Sprinkle with pomegranate seeds and drizzle with honey. Finish with a few fresh mint leaves and a dusting of coconut flakes.

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