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Greek Yogurt with Honeyberries

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When I see a fruit I haven’t tried, my curiosity gets the better of me. I’ll try anything once.

So, what the heck are honeyberries? I was introduced to them in French, at the Atwater Market, as “la camerise.” They look like elongated blueberries and are said to taste like a cross between a blueberry and a raspberry. I tasted before buying and will happily keep sampling my way through the pint. They marry well with Greek yogurt, banana and balsamic reduction. At the last moment, I sprinkled on some Alor ground vanilla, or ground vanilla beans, which added even more intrigue into this simple snack-dessert.

Don’t take my word for it. Contact your local produce market asap (they have a short season) and rustle up some wild and crazy honeyberries.

Greek Yogurt with Honeyberries

Greek Yogurt with Honeyberries

  • 1/3 c 2% Greek yogurt
  • 1/2 banana, sliced
  • 1/3 c honeyberries
  • 1 t balsamic reduction
  • 1 sprig mint, as garnish
  • 1/8 t ground vanilla beans, as garnish (optional)

Make a mound of thick Greek yogurt on a small plate. Surround with banana slices and honeyberries. Garnish with mint, then drizzle with thick, aged balsamic vinegar, and sprinkle on ground vanilla beans. Serves 1. Eat up, and if no one is looking, you can lick the plate.

Greek Yogurt with Honeyberries Print Ready Recipe 

Greek Yogurt with Honeyberries

Final notes:

Greek Yogurt with Honeyberries

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Comments

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