Ingredients:
2/3 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
grated zest from 1 orange
grated zest from 1 lemon
1 cinnamon star anise
1/4 cup raw honey or pure maple syrup
1 cup plain Greek yogurt
For the Fruit Salad:
2 cups cubed fresh pineapple (about 1/2 of a large pineapple)
2 medium mangoes peeled, pith removed and chopped
4 medium kiwifruit, peeled and chopped
2 cups chopped fresh strawberries
2 cups blueberries
2 cups raspberries or blackberries
2 cups seedless grapes
Instructions:
Cut your pineapple and mangoes into small cubes.
Peel and slice your kiwi as shown, and cut the strawberries into halves.
In a medium saucepan, combine orange juice, lemon juice, orange zest, lemon zest and honey.
Add star anise and place over medium heat.
Bring your mixture to a low boil.
Once the mixture starts to bubble reduce the heat to low and let simmer for about 5 minutes, until thickened a bit.
Once done, discard the star anise and place your mixture into a bowl.
Let it cool at room temperature for 10 minutes.
Stir in yogurt and whisk well, until smooth and well combined.
In a glass bowl or trifle dish add pineapple and then blueberries.
Top with a layer of strawberries, kiwi, mango, grapes and raspberries.
Drizzle your yogurt dressing over the fruit layers, then cover with a plastic wrap and refrigerate for 2 hours or until well chilled.
