Kiwi Banana Cashew Snack Plate

September 25, 2026 | Serves 1 | Prep 5 min | Total 5 min

People ask me all the time what I eat for snacks, especially when I want something that tastes good and actually feels satisfying. I’m not much of a grazer. I’m not chomping on food all day long, but sometimes that middle-of-the-afternoon hunger hits, and I want something that will hold me over until dinner.

I know it’s a bit of a stretch to call this a “recipe,” but I did put some thought into what went on the plate. I wanted a combination that tasted really good while giving me some protein, fiber and healthy fats, too. Kiwi, banana, prunes and cashews checked all of those boxes.

And because people ask me about snacks so often, making this one actually made me realize I should be sharing more snack plate ideas here. They may not always be recipes in the traditional sense, but figuring out what to eat when you’re hungry at 3:00 in the afternoon is part of nourishing yourself, too.

And yes, I made my little snack look extra cute on the Small Curvy Tray made by my friend Suzanne, an incredibly talented ceramic artist. Apparently even four-ingredient snacks deserve the good dishes. 😄

Want something a little sweeter? Try my Dark Chocolate Cashew Clusters.

Why It's on My Midlife Table

I’m always looking for simple ways to get more protein and fiber into my day, and snacks are an easy opportunity to add a little more of both (as long as you’re not grabbing five cookies). This one also brings healthy fats from the cashews, plenty of naturally sweet fruit, and zero added sugar.

The banana adds some potassium and fiber, but honestly, I also like it because its creamy sweetness works so well with the tart kiwi, chewy prunes and crunchy cashews. The whole plate is surprisingly filling, which is why I only eat half the banana and throw the other half in the freezer for a future smoothie. Most importantly, it tastes good and keeps me satisfied until dinner.

Nourishment Snapshot

Here's what this recipe brings to the table.

• Protein: 8 g
• Fiber: 9 g
• Added Sugar: 0 g
• Healthy Fats: From cashews

A Few Things You'll Need

• Kiwi
• Banana
• Cashews
• Prunes

Cook's Notes & Substitutions

• Prunes: I buy prunes without potassium sorbate (a food preservative), and the best price I’ve found for them is at Trader Joe’s.
• Cashews: Use whatever kind you like. I usually buy raw cashews because they’re naturally free from the added oils you’ll sometimes find on roasted varieties.
• Kiwi: I leave the skin on for a little extra fiber and give it a good wash first. You can absolutely peel it if you prefer. Eating kiwi with the skin can provide substantially more fiber than eating the flesh alone.
• Banana: I like my bananas yellow with just a hint of green. Less-ripe bananas retain more resistant starch, which decreases as the banana ripens and its starch is converted to sugars.
• No kiwi? Strawberries or orange segments would both be good here. Just keep in mind that substitutions will change the nutrition numbers, including the fiber.

If this recipe makes its way to your table, I'd love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see your version.

As always, nutrition information is provided as an estimate and can vary depending on the ingredients and brands you use.