Scale

Fruit for Layers (Cubed):

1/2 large mango, diced

1 cup strawberries, cubed

1 medium orange, cubed

2-3 small kiwi, cubed

Fruit for Decoration (Cup Sides):

2-3 medium strawberries, sliced

1 medium kiwi, sliced into rounds

1 small orange, sliced into rounds

1/2 small dragon fruit (pitaya), cut into small triangles

Yogurt Layer:

1 1/4 cups Greek yogurt

1 tablespoon Honey

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Prepare the Yogurt Base

In a small mixing bowl, combine the Greek yogurt and honey.
Stir vigorously until the honey is fully incorporated and the yogurt is smooth and creamy.

Decorate the Glassware

Take your serving glasses or jars and carefully press the thin fruit slices (strawberry, kiwi, and orange rounds) and the dragon fruit triangles against the inside walls.
Ensure they are pressed firmly so they stay in place when the filling is added.

Assemble the Parfait

Start by adding a generous layer of the mixed fruit cubes (mango, strawberry, orange, and kiwi) to the bottom of the cups.
Carefully spoon a layer of the sweetened Greek yogurt over the fruit.
Continue alternating layers of fruit and yogurt until the cups are full, being careful not to dislodge the decorative slices on the sides.
Top with any remaining fruit cubes and serve immediately.

Pro Tip: To get the fruit slices to stick better, ensure the inside of the glass is dry before pressing the fruit against it. Use a mandoline for paper-thin, uniform slices.
Storage: These are best served immediately to maintain the “window” effect of the fruit, but they can be kept in the fridge for up to 4 hours.
Variations: For a vegan version, swap the Greek yogurt for coconut cream and use agave nectar instead of honey. Add a layer of granola for extra crunch.