Prep the fruit. Wash and slice your fruit. For mandarins, peel and separate segments. For strawberries, hull and slice thinly. Pat fruit dry so the parfait doesn’t get watery.

Mix the yogurt base. In a bowl, stir together Greek yogurt, yuzu juice, honey, vanilla, and a pinch of salt. Taste and adjust. You want the yogurt lightly sweet, with a clean citrus finish.

Warm the yuzu jam (optional). If your yuzu marmalade is stiff, microwave it for 10–15 seconds so it spoons easily. This helps you drizzle neat ribbons between layers.

Choose your glasses. Use clear glasses, jars, or small bowls. Clear sides show off the layers, which makes it feel more special.

Layer 1: Yogurt. Spoon a couple tablespoons of the yuzu yogurt into each glass. Tap gently to level it.

Layer 2: Granola. Sprinkle a thin layer of granola. Don’t overdo it—too much can soak up moisture and lose crunch.

Layer 3: Fruit. Add a layer of fresh fruit. Mix colors and shapes for a pretty look—like strawberries with kiwi, or mandarins with blueberries.

Layer 4: Yuzu drizzle. Spoon or drizzle a little yuzu marmalade over the fruit. This concentrates the citrus flavor and ties the layers together.

Repeat the layers. Add another round of yogurt, granola, and fruit. Finish with a spoon of yogurt on top for a clean look.

Top it off. Finish with a light sprinkle of granola, a few fruit pieces, a pinch of zest, and toasted coconut or pistachios if you like. A final drizzle of honey adds sheen and a touch of sweetness.

Serve right away or chill. For the best crunch, serve immediately. If chilling, hold the granola and add it just before serving.