Peach and Pistachio Greek Yogurt Bowl

Yes — but prep components separately for best texture. Scoop yogurt into an airtight container, store chopped peaches in a separate container (tossed with a little lemon juice to slow browning), and keep pistachios and mint leaves dry in a small bag. Assemble just before eating. Prepared this way, it’s great for grab-and-go lunches the same day or the next morning.

If fully assembled, eat within 24 hours for best texture; after that the fruit can get watery and nuts become soft. Separated, non-fat Greek yogurt lasts 3–5 days refrigerated, chopped peaches 1–2 days (shorter if very ripe), and pistachios 1–2 weeks if kept dry and airtight.

Store yogurt in an airtight container in the fridge. Keep chopped peaches in a separate sealed container and add a squeeze of lemon to reduce browning and moisture. Store pistachios in a small airtight container or resealable bag at room temperature or in the fridge to keep them crunchy. Keep mint leaves wrapped in a damp paper towel in a small container.

Sogginess comes from fruit juice and premature nut contact with yogurt. Prevent it by draining very ripe peaches on paper towels, tossing fruit in a little lemon juice, and storing nuts separately until serving. Use thick Greek yogurt (non-fat or strained) to reduce runniness, and add crunchy toppings just before eating.

Yes. Swap non-fat Greek yogurt for regular or plant-based Greek-style yogurt or skyr for similar thickness. Use nectarines, plums, or berries instead of peaches. Replace pistachios with almonds, walnuts, or granola for crunch. Mint can be swapped for basil or lemon balm for a Mediterranean twist. Adjust quantities to taste.

Absolutely. It’s a protein-rich, portable option if components are packed separately to preserve texture. Keep yogurt in one container, fruit in another (with lemon to prevent browning), and pistachios and mint in small sealed bags. Assemble at lunchtime for a fresh, non-messy meal that travels well.