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Chopped Fruit Salad Recipe-126

Photo by: Joseph De Leo
Comments: 0


This is my idea of an invigorating weekday breakfast, and I make an already easy recipe even more manageable by chopping up the fruit the evening before and leaving it in covered bowls in the fridge. I know that some people might worry about the lessening of vitamin content thereby, but I assure you that unless you grow your own fruit or get up bright and early and buy it from a farmer who’s just picked his, then you might as well not start worrying about how many vitamins you’re losing by doing a little bit of in-advance chopping. Better than not eating at all, to be frank, and I also rather like the swallowing without chewing aspect that a little steeping gives.

This is the fruit I tend to use, although the key point here is really what I have in the fridge. The pomegranate juice below is out of a bottle, but if you’re using out-of-season strawberries, use a squeeze of real juice to steep the berries and replace the mixed seeds with a gloriously jeweled topping of pomegranate instead.

Yield: Serves 2


  • 1 cup finely chopped strawberries
  • 1 teaspoon pomegranate juice
  • ½ cup diced mango
  • ½ teaspoon lime juice
  • ¾ cup blueberries
  • ½ cup vanilla yogurt
  • 2 teaspoons mixed seeds (pumpkin, sunflower, sesame)


Mix the chopped strawberries with the pomegranate juice.

Spritz the mango cubes with the lime juice.

Using 2 tumblers or glasses, layer the ingredients starting with the strawberries and then the mango, blueberries, yogurt, and finally the seeds.

© 2007 Nigella Lawson

Nutritional Information

Nutrients per serving (% daily value)

152kcal (8%)
43mg (2%)
2g (4%)
1g (4%)
3mg (1%)
26mcg RAE (1%)
67mg (111%)
127mg (13%)
1mg (4%)

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