Minted Kefir Fruit Salad


This cool, creamy fruit salad is an excellent tonic to a warm day. It is best served slightly cool, but it is also delicious at room temperature if it is a last-minute addition to the meal.

Serve this with brunch alongside the usual eggs and bacon. Or, turn it into dessert after a rich or spicy meal. The cooling effect works well with spicy dishes such as curries and spicy Mexican food.

Mix up the fruit to serve whatever is in season. Berries and stone fruits would be an excellent combination for summer.



  • 1 ripe cantaloupe
  • 2 bananas
  • 2 apples
  • 2 teaspoons lemon juice
  • 1-1/2 cups plain full-fat kefir
  • Tiny pinch of salt
  • 1-1/2 teaspoons dried spearmint (or other mint, or 1-1/2 tablespoon fresh chopped mint)


  1. Peel, seed, and dice cantaloupe into bite-size chunks. Peel bananas and halve lengthwise. Dice into chunks. Cut apples around the core and dice into bite-size chunks.
  2. Combine all fruit in a large bowl. Sprinkle lemon juice, salt, and mint over the mixture. Mix well.

Chill and serve cold, or serve immediately at room temperature.


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Minted Kefir Fruit Salad

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