A couple months ago, Priscilla of She’s Cookin made Wonton Fruit Cups for a FBLA meeting. It was a simple, refreshing wonton and Greek yogurt dessert that showcased the fruit. I was inspired by Priscilla’s beautiful creation and created my own fruit cups to serve to my friends this weekend. We had a small BBQ to welcome summer… so these were perfect for a casual gathering. They’re small, portable and light. I think they look super cute and it’s so easy to put together!
I topped these Greek yogurt fruit cups with Angelcots and strawberries. Have you ever heard of an Angelcot? It’s a hybrid of a Moroccan and Iranian apricot variety and it’s been considered the “perfect” apricot. The skin is pale yellow and it’s juicy and sweet. The texture is firmer than an apricot. I like the firmer texture; it’s not mushy or mealy. Frieda’s Specialty Produce sent us a box to sample and soon as I opened the box I could smell the sweet fragrance of the fruit. I couldn’t wait to try it! It’s simply delicious as is so I knew I wanted to serve them up fresh and raw to showcase the delicate yet flavorful fruit.
Of course you can substitute the fruit for whatever you have on hand… peaches and blueberries, strawberries and mangoes, etc. The wonton skins adds a crunchy element to the fruit cups, the vanilla Greek yogurt is slightly sweet and tangy and pairs well with the sweet fruit and honey. It’s a healthy and balanced fruit cup.
Aren't the Angelcots just beautiful? I used Stonyfield Vanilla Greek Yogurt and Cinnamon Infused Honey (the wedding favor from my cousin's wedding). Edible favors are the BEST!
Greek Yogurt Fruit Cups
Prep: 10 mins Bake: 7 mins Serves: 12
Ingredients:
12 square wonton skins
oil, to brush wonton skins
8 oz vanilla Greek yogurt
3 Angelcot, pitted and sliced into 8 wedges
3 strawberries, quartered
honey, to drizzle
Directions:
- Preheat oven to 350º.
- Pour a small amount of oil into a small dish. Using a pasty brush, lightly brush the front and back of the wonton skin. Place wonton skin into a mini cupcake/muffin tin.
- Bake for 5 to 7 minutes or until golden brown. If the wontons are browning too fast, you can place a piece of foil over the the top to prevent burning.
- Remove the wontons from oven and allow to cool in pan.
- When ready to serve, fill each wonton with Greek yogurt. Top with two Angelcot slices and a quartered strawberry. Drizzle with honey and serve immediately.
Enjoy!
Make sure to serve and devour immediately. The wonton skins are thin and fragile. If not eaten right away the shell will become soggy and chewy.
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Frieda’s Specialty Produce provided me with samples of Angelcots. I was not compensated and all opinions are my own.
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Beautiful fruit cups! Love that last photo. Thanks for the shout out! My skins got soggy and chewy cuz I made the night before the meeting. Oh well… I was checking out Angelcots – now I’ll have to buy some, wish Frieda would send me a case 😉
How beautiful! I love everything about this. Thanks for introducing me to angelcots, too!
These look yummy! Love the idea. Like how you can use wonton skin for “sweet” stuff. I have a packet at home, I think I will make it as an afternoon snack. Also have never angelcots so have to look out for them.
Priscilla: Thank you and for the inspiration! I didn’t know you made them the night before… they actually help up pretty well! I’ll pass your name along to Frieda’s 🙂
Nicole @ Heat Oven to 350: Thank you! Angelcots have a real short season and can be found at Trader Joes & Ralphs… Derrick told me today that we have to go buy some more before the season is over! 🙂
Rashmi from Yumkid.com: Thanks!! Wontons are so versatile! I’m sure your “yumkid” will enjoy their afternoon snack!
oh my gosh, these are absolutely gorgeous!
Look so delish! The last photo is so mouth-watering!
Valentina: Thank you!! The best part is they’re so easy to make!
Jun: Thank you Jun! The drizzle of honey just makes the fruit cup glisten… 🙂
Oooh great pics! These fruit cups look so yummy and fancy 🙂