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1
Place the berries in the bowl of a food processor fitted with the steel blade or in a blender.
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2
Process the berries until thoroughly pureed.
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3
Place the jam in a 1-quart saucepan.
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4
Position a fine-mesh sieve over the pan and pour the berry puree into the sieve.
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5
Using a sturdy rubber or wooden spatula, rub the puree through the sieve, leaving the seeds behind (straining is not necessary if using strawberries).
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6
Bring the pureed mixture just to a simmer over low heat, stirring to break up any coagulated jam.
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7
Remove this from the stove, pour it into a bowl, and let it cool.
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8
When youre almost ready to serve the parfaits, lay each peeled banana on a flat surface.
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9
Use a gentle but firm hand to scoop down into the banana flesh, with a melon bailer, making a full clockwise revolution with the scoop.
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10
Lift the scoop and, to help the banana ball pop out, knock the stem of the scooper over the rim of a bowl.
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11
When youve measured at least 1 cup, toss them with the lemon juice to prevent them from discoloring.
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12
Gently fold together the banana and melon balls.
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13
Place 1 1/4 cups of the fruit balls in each parfait glass and ladle 1/3 to 1/2 cup of vanilla yogurt over the fruit.
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14
Spoon 2 tablespoons of the berry puree on top of the yogurt.
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15
Allow the parfait to sit for a few minutes so the toppings can trickle down throughout the fruit.
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16
If desired, top each parfait with a tablespoon or so of your favorite granola or some toasted sliced almonds.
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17
Garnish each serving with two plump berries and a beautiful sprig of fresh mint.
