Recipe: Breakfast Fruit Salad

Genesis 1:29 – And God said, “See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food.

Consecration is designed to bring us closer to God, and the purity of foods eaten during this time reminds me of a modern-day return to Eden.  But, although the process calls us to sacrifice: who said fasting has to be boring?  

Start your day with this delicious fruit salad, which can be adjusted according to taste, or to include in-season fruits.  

Serves 2-4. Enjoy! 


One Pink Lady apple (seeded and cubed with skin on)

Two pears (preferably Bosc, seeded and sliced with skin on)

1 cup of fresh pineapple , cut into tidbits

1 cup seedless red grapes, cut in half

5 strawberries, quartered*

1 handful of blueberries (or blackberries, shown)

3 tablespoons non-dairy vanilla yogurt*

¼ cup unsweetened shredded coconut

2 tablespoons of hot water

¼ cup of Pomegranate seeds (optional garnish; in season)

Combine apple, pears, pineapple, grapes, and berries in a large bowl.

Moisten coconut with hot water. Add yogurt and coconut to fruit; blend. 

Spoon into serving bowls; top with pomegranate seeds.


  •          Did you know that there are yogurts on the market made without dairy?  Look for yogurt made from almond, soy, or coconut milk if you’re fasting, lactose intolerant, vegetarian or vegan.
  • You’ll never get bored of this fruit salad if you vary the fruits according to what’s in season. Be creative!
  •          Buy berries and grapes in-season for best flavor and lowest prices, and freeze for use later.  

       Photos and recipe: Karen Lascaris.