Dairy
Fruit
Fruit yoghurt is stirred or layered with fruit purée, pieces, or jam—the broad supermarket category from mixed fruit to peach, apricot, and tropical blends. Sugar is usually significant; fruit content varies from generous pieces to thin flavouring. Eat as a snack or breakfast component. Drain excess syrup if using in baking. Not a substitute for plain in savoury recipes. Choose higher fruit, lower sugar pots when quality matters; invert fruit-on-the-bottom cups and stir for even flavour.
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Fruit-flavoured commercial yoghurt helped popularise yoghurt as an American snack.
Fruit-on-the-bottom cups became an iconic retail format.
Multi-fruit and children’s fruit yoghurts dominated global chilled sweet dairy.
“Real fruit” and reduced-sugar fruit yoghurts responded to health scrutiny.