As soon as berries and fruits become more affordable in spring and summer, we have fruit salad in the fridge almost every week. It always tastes delicious and is healthy too… as long as you don’t bury the fruit in a mountain of sugar, right?! Apparently, that used to be quite common. My Grandma always did that. These days, we prefer to make some tasty Fruit Salad (Töpfchen) with Skyr. You can prepare them quickly for breakfast, and they offer a quick alternative to muesli and the like.
We love to cook and bake. It’s fun, and baking in particular can sometimes be really relaxing, especially when you have to concentrate, for example, on nothing but a yeast dough for an extended period. On the other hand, we’re also quite lazy, if I’m being completely honest. That’s why we’re big fans of meal prep.
It’s better to spend a little more time in the kitchen once and then be able to quickly reheat dishes for several days. Or even better: just grab it from the fridge and dig in. Simply perfect! Fruit salad is a welcome meal prep option for us, whether it’s for breakfast or dessert. These fruit salad pots are perfect for both.
Whenever our favorite fruits are on sale at the supermarket, we buy a good amount and use them as fresh as possible. Most of it goes into the freezer for smoothies, bowls, and other dishes or baked goods where using frozen fruit/berries isn’t a problem. The rest is usually turned into fruit salad, which then keeps for 1-2 days in the fridge and provides a sweet meal prep option for breakfast or dessert.
If you’d prefer something healthier than cake for a party buffet, you could also set up a section with these fruit salad pots. They keep for several hours and are sure to be a hit.
Tips & Tricks for Preparation/Storage
Preparation
For fruit salad, you should use fruit that is as ripe as possible but still fresh and firm – especially if you want it to stay fresh for some time. If the fruit salad pots are served and eaten immediately, this isn’t so relevant, but with a longer period of time storing it, processed fruit/berries tend to become a bit mushy, brown, or release liquid. Bananas, in particular, should only be added shortly before serving – they spoil very quickly.
The lime juice not only prevents browning (e.g., in apples) but also adds a fresh acidity that balances the sweetness of the fruit. If you don’t have vanilla extract on hand or don’t want to use it, cinnamon works perfectly as a substitute for flavoring.
To prevent the granola from getting soggy, sprinkle it over the fruit only at the very end. If you want/need to let the pots sit for a longer time, you could simply place some granola next to them so everyone can help themselves… This would definitely improve the texture of the granola!
Storage
Fruit salad can actually be stored in the fridge for some time in advance. Ideally, however, it should be eaten as soon as possible, at least if you care about its appearance. If you don’t mind the fruit getting a few brown spots here and there, you can store the fruit salad in an airtight container in the fridge for 1-2 days.
The Skyr cream should also be stored separately in the refrigerator. It will also keep for 1-2 days in an airtight container.
If you want to meal prep and don’t want to do any work in the morning, you can finish the pots and place them in the fridge as they are. Everything will taste delicious, but you might have to compromise a bit on appearance.
For a crunchy topping on the fruit salad, you can use store-bought granola or Homemade Baked Maple Granola. We like to make this at home because you always know exactly what’s in it and can easily control the amount of added sugar, for example.
And what else goes well with these fruit salad pots? Of course, pancakes! Delicious Banoffee Chocolate Pancakes, for example. If you’re feeling a bit more inclined to spend time in the kitchen on a Sunday morning, then these are simply perfect to go with the fruit salad!
INGREDIENTS / ZUTATEN
(4 servings)
For the fruit salad:
25-28 oz. (700-800g) mixed fruit (e.g., apple, nectarine, banana, berries, etc.)
1-2 tbsp. lime juice
For the cream:
12.3 oz. (350g) Skyr (plain)*
1 tbsp. maple syrup* (optional)
1/2 tsp. vanilla extract*
4 tbsp. baked granola or similar
(4 Personen)
Für den Obstsalat:
700-800g gemischtes Obst (z.B. Apfel, Nektarine, Banane, Beeren, etc.)
1-2 EL Limettensaft
Für die Creme:
350g Skyr (natur)*
1 EL Ahornsirup* (optional)
1/2 TL Vanille Extrakt*
4 EL gebackenes Granola o.Ä.
DIRECTIONS / ZUBEREITUNG
1. Wash and dry the fruit. If any seeds or stones need to be removed, remove them and cut everything into bite-sized pieces. Mix with the lime juice and set aside.
2. If you want the Skyr a little sweeter, you can mix it with a little maple syrup. Otherwise, simply add the vanilla extract and mix well.
3. Divide the Skyr among serving glasses, top it with the fruit salad, and sprinkle with granola or similar. Serve immediately.
Note: You can also prepare the glasses in advance. You need to cover and refrigerate them. However, the fruit will release juices and look less attractive over time – fresh is always better for fruit salad.
1. Das Obst waschen und trocknen. Wenn Samen oder Steine entfernt werden müssen, diese entfernen und alles in mundgerechte Stücke schneiden. Mit dem Limettensaft vermischen und zur Seite stellen.
2. Wer den Skyr etwas süßer möchte, kann ihn mit etwas Ahornsirup verrühren, ansonsten einfach den Vanille Extrakt dazugeben und gut verrühren.
3. Den Skyr auf Serviergläser verteilen, den Obstsalat daraufgeben und dann mit Granola o.Ä. bestreuen und direkt servieren.
Hinweis: Man kann die Gläser auch vorab zubereiten, abdecken und dann in den Kühlschrank stellen. Das Obst wird aber Flüssigkeit abgeben und mit der Zeit etwas unansehnlicher aussehen – frisch ist bei Obstsalat immer besser.
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Here is a version of the recipe you can print easily.
Print
Fruit Salad (Töpfchen) with Skyr
- Prep Time: 00:15
- Cook Time: 00:00
- Total Time: 00:15
- Yield: 4 1x
- Category: Breakfast
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
These small glasses with fruit salad, Skyr, and granola are perfect for a breakfast, brunch or as a small snack when craving something sweet but healthy.
Ingredients
For the fruit salad:
25-28 oz. (700-800g) mixed fruit (e.g., apple, nectarine, banana, berries, etc.)
1-2 tbsp. lime juice
For the cream:
12.3 oz. (350g) Skyr (plain)*
1 tbsp. maple syrup* (optional)
1/2 tsp. vanilla extract*
4 tbsp. baked granola or similar
Instructions
1. Wash and dry the fruit. If any seeds or stones need to be removed, remove them and cut everything into bite-sized pieces. Mix with the lime juice and set aside.
2. If you want the Skyr a little sweeter, you can mix it with a little maple syrup. Otherwise, simply add the vanilla extract and mix well.
3. Divide the Skyr among serving glasses, top it with the fruit salad, and sprinkle with granola or similar. Serve immediately.
Notes
You can also prepare the glasses in advance. You need to cover and refrigerate them. However, the fruit will release juices and look less attractive over time – fresh is always better for fruit salad.
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