Go Back
Colorful Fruit Fries with Lemon Yogurt Dip — Bright, Dippable Batons for Brunch Pinterest recipe pin

Colorful Fruit Fries with Refreshing Lemon Dip

Crisp, dippable fruit batons served with a chilled lemon-yogurt dip—an easy, colorful snack or brunch accompaniment with reliable texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium apples such as Honeycrisp, cored and cut into 3/8–1/2-inch batons
  • 2 firm pears cored and cut into 3/8–1/2-inch batons
  • 2 cups fresh pineapple cored and cut into 3/8–1/2-inch batons
  • 1 large mango peeled and cut into 3/8–1/2-inch batons
  • 1 cup seedless grapes halved if large
  • 1 cup strawberries hulled and halved lengthwise
  • 1 cup plain Greek yogurt for dip
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest divided
  • 1 to 2 tablespoons honey adjust to taste
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt for toss, optional
  • 1 teaspoon granulated sugar for toss, optional
  • Fresh mint leaves for garnish optional

Equipment

  • 1 Sharp chef's knife
  • 1 Cutting board
  • 1 Medium mixing bowls
  • 1 Rimmed serving platter or large wooden board

Method
 

Prepare the fruit
  1. Wash and thoroughly dry all fruit; peel pineapple and mango, hull strawberries, and core apples and pears. Cut apples, pears, pineapple, and mango into uniform batons about 3/8–1/2 inch thick and 2–3 inches long.
  2. Place grapes and berries in their own small bowls; leave grapes whole or halve large grapes and halve larger strawberries lengthwise.
Control surface moisture
  1. For very ripe or juicy pieces (pineapple, mango, peaches if used), sprinkle about 1/8 teaspoon salt and 1/2 teaspoon sugar per cup, toss gently, let sit 3–5 minutes, then pat dry with paper towels to remove excess surface moisture.
Make the lemon dip
  1. In a small bowl whisk together 1 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 to 2 tablespoons honey to taste, 1/4 teaspoon vanilla extract, and 1 teaspoon of the lemon zest. Chill the dip at least 15 minutes before serving.
Assemble and serve
  1. Arrange fruit batons on a rimmed serving platter or wooden board grouped by color/type. Spoon the chilled lemon dip into a small bowl and place it at the center or at one end of the platter. Sprinkle remaining lemon zest and a few mint leaves over the dip, and serve immediately.

Notes

Cut fruit into uniform batons to maintain consistent texture; use the light salt-and-sugar toss only on very ripe fruits to avoid sogginess. The lemon-yogurt dip keeps for 3–4 days refrigerated. Do not freeze assembled fruit fries; freeze only individual fruit types like pineapple for smoothies.