Prep: 5 Minutes
Cook: 0 minutes
1 ripe mango
½ pineapple or a can of pineapple chunks in water, drained
1 banana, sliced
2 kiwi fruit
8 strawberries, washed, hulled and sliced
juice of ½ lime
1 small bunch fresh mint, leaves picked
1 tsp runny honey
Cut the flesh of the mango off the stone and scoop out the flesh from the skin with a spoon. Place into the bowl with the pineapple. Cut the papaya in half and scoop out the black seeds inside. Scoop the fruit out of the skin in the same way as with the mango. Place into the bowl.
Top and tail the kiwi fruit, then, sitting it on one of its flat ends, trim the furry skin off with a sharp knife. Slice the kiwi and place into the bowl. Drizzle the lime juice over your fruit. Mix in the banana.
Take four bowls and divide the fruit between them. Pound most of the mint leaves with the sugar in a pestle and mortar. Spoon a little yogurt over the top of each plate and sprinkle over the mint sugar and the rest of the mint leaves and serve.
Tip: Give your fruit a squeeze before you buy it to make sure it’s just soft and ripe.