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Fruit salad with yoghurt & Panettone soldiers


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut the Panettone into soldiers, place on a large tray lined with baking paper and cook in the oven for up to 45 mins until crisp and golden brown. Remove and set aside to cool. (They will crisp more as they cool.)
  • Put the lemon and orange in a small pot with the white sugar. Stir and gently cook until the sugar has dissolved.
  • Then pour the syrup over the berries and passionfruit. Stir and set aside to cool a little.
  • In another bowl, gently mix the whipped cream with the yoghurt and honey.
  • Combine the diced fruit with the berries and sugar syrup. Then transfer to a large serving dish (or individual smaller ones) and spread the cream and yoghurt mixture on top. Sprinkle with brown sugar and refrigerate for 2 hours.
  • Serve with a sprinkling of icing sugar on top and the Panettone soldiers on the side.


  • ½ Panettone cake
  • juice of 1 large lemon
  • juice of 1 orange
  • ½ cup white sugar
  • 1 punnet strawberries, hulled & quartered
  • 1 punnet blueberries
  • pulp of 4 passionfruit
  • 1 cup cream, lightly whipped
  • 500 gm Greek yoghurt
  • 2 tbsp honey
  • 2 cups mixture of diced kiwi fruit, bananas, pineapple, watermelon (any mixture of fruit can be used)
  • soft brown sugar
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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