Summer Party Fruit Cones (Print)

Crisp waffle cones packed with fresh fruit and a creamy tangy dip, perfect for summer treats.

# Components:

→ Fruit Filling

01 - 1 cup strawberries, hulled and diced
02 - 1 cup blueberries
03 - 1 cup pineapple, diced
04 - 1 cup seedless grapes, halved
05 - 1 cup kiwi, peeled and diced
06 - 1 cup mango, peeled and diced

→ Cones

07 - 8 waffle cones

→ Yogurt Dip

08 - 1 cup Greek yogurt, plain or vanilla
09 - 2 tablespoons honey or maple syrup
10 - 1 teaspoon lemon zest
11 - 1/2 teaspoon vanilla extract

# Directions:

01 - In a large mixing bowl, gently combine all prepared fruits. Refrigerate until ready to use.
02 - In a small mixing bowl, whisk together Greek yogurt, honey or maple syrup, lemon zest, and vanilla extract until smooth. Chill until serving.
03 - Just before serving, spoon the fruit mixture evenly into each waffle cone.
04 - Serve immediately with the yogurt dip on the side for dipping.

# Chef Secrets:

01 -
  • Everything can be prepped ahead, so you're not sweating in the kitchen during party time.
  • The yogurt dip tastes indulgent but it's actually light and refreshing—nobody needs to know how simple it is.
  • You can swap fruits based on what looks good at the market, so it's never boring.
  • Guests can grab one and eat with their hands, no plates or forks needed.
02 -
  • If you fill the cones more than 15 minutes before serving, the moisture from the fruit will start turning your cone soft—learn this the hard way once and you'll never forget it.
  • Cutting your grapes in half is not a waste of time; it actually prevents them from rolling out and ending up on someone's shirt.
03 -
  • If your mango is on the firm side, it'll hold its shape better and won't turn to mush in the cone—this is the one fruit where you actually want it slightly underripe.
  • A tiny pinch of sea salt in the yogurt dip makes the fruit taste sweeter without tasting salty, which sounds weird until you try it and suddenly understand why restaurants taste better than home cooking.
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