Sunday, January 22, 2017

A Tropical Fruit Salad medley with Home Made Yoghurt for Sunday breakfast

Fresh Tropical Fruit Salad. Serve it with yoghurt for breakfast, or with ice-cream for dessert. 


The ready availability of Tropical Fruit Salad ingredients on hand is one of the great reasons and benefits for living in the Tropics. The beautiful medley of fruits pictured here comprises watermelon, red paw paw, rockmelon, passionfruit, lychee, apple, Bowen mango (yum), peach, orange and banana.  Potential items missing I suppose are kiwi fruit, pineapple and star fruit and probably a few others  available further North in Cairns, but I think we did pretty well. (Fancy forgetting the pineapple though :) The flavour that rose up above the others out of the bowl was that of the lychee. Such a sweet, sublime yet subtle Eastern flavour, what a shame they have such a short season. The lychees I bought yesterday from the Farmers market, were only $10 a kilo and grown quite locally so that is a bonus. Unfortunately the Bowen mango season for locals appears to have finished. Thankfully I still have some frozen.

However I wasn't trying to be healthy for the sake of it, I just happened to have all of the fruits in the house at the same time, and having made some yoghut yesterday it seemed the perfect idea for breakfast. My  husband who I sometimes call my Fruit Bat, needed no convincing and he helped me chop up the fruit, which is something he excels at being the chief designer and dissector  of our traditional Christmas fruit salad each year.

I was inspired yesterday to make some fresh yoghurt. I purchase the Yoghurt Culture from
Green Living Australia and keep it in the freezer as they recommend and it will last me forever as you only use such a small amount of the culture. It's easy and cost effective and you get creamy mild natural yoghurt with a thick hearty consistency, at a fraction of the cost you would pay in the supermarket. I use 1 Litre of Full Cream Long Life milk plus a 1/3 cup  of powdered milk which makes a thicker yoghurt. The milk needs to be warmed to 40 deg. using the thermometer, and then I use the EsiYo thermos system to develop the yoghurt.  It takes about 12 hours. I receive no commission from Green Living Australia for promoting their products I just admire what they do.  I attended a cheese making class of theirs a few years ago and loved it. I have since purchased my large cheese making pots from their very well equipped online shop. If I lived closer to Brisbane I would attend more of the self sufficiency classes that they offer. They are passionate about what they do.

I hope you have all enjoyed a contented and relaxing weekend and that the following week brings some nice surprises.

Thank you for calling in to visit my blog and please leave a comment at the bottom of this screen in the comments section. I would love to hear from you.

Warmest wishes

Pauline xx


  1. I make my yoghurt the same way, but I just add a couple of tablespoons of plain yoghurt. The tropical fruit at this time of the year is lovely.

    1. Thank you for visiting my blog. I will try adding plain yoghurt next time and see how it goes. It is so much nicer than the bought stuff. I think you live even further North don't you, where the fruit is even more plentiful.

  2. I love home made yogurt! I love that you can control the tanginess or creaminess of it too! :D This looks like a great breakfast!

    1. It was certainly easy and very enjoyable in our Northern summer. I think fruit salad is my favourite way to eat fruit. Thanks for dropping by:)


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