Fruit Platter & Maple Yogurt Dip
For the fruit platter
1 tsp lemon juice
large handful raspberries
large handful blueberries
large handful grapes
For the maple yogurt dip
200g thick Greek yogurt
2 tsp maple syrup
1 tbsp unsweetened desiccated coconut (optional)
Measure the yogurt into a bowl. Add the maple syrup and desiccated coconut if using and whisk together. Tip into a serving bowl, cover and store in the fridge until ready to serve.
Fill a small bowl with cold water and add the lemon juice. Peel and core the apple, then cut into slices and pop in the lemon water while you prepare the rest of the fruit. This will help avoid browning. Peel the clementines and break into segments, wash and halve the blueberries, wash, hull and halve the strawberries, wash and halve the grapes. Remove the apple slices from the lemon water and pat with a piece of kitchen paper to dry. Place the yogurt dip in the middle of a large plate or platter and arrange the fruit neatly around it. Cover and store in the fridge until ready to serve.