1 tablespoon olive oil
1 1/2 pounds fresh fruit, peeled and sliced
1 cup yogurt
4 roma (plum) tomatoes, halved
1 cup diced carrots
1 cup diced celery
1 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon dried basil leaf
Preheat oven to 450 degree F (230 degrees C).
Place olive oil in a skillet over medium heat, fry fruit until golden, turning once. Place in a small mixing bowl and gently stir in yogurt and tomatoes. Stir in carrots and celery. Cut tomatoes into 1 inch pieces. Mix with fruit mixture in a bowl.
Spread mixture over fruit pieces; serve.
In a large bowl, mix together tomato paste, olive oil, lemon juice, nutmeg, basil and halved potatoes. Pour over fruit pieces and toss to coat. Cover and refrigerate overnight.
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