If the weather isn't playing ball, bring summer into your kitchen with this fabulous Summer Fruit Salad! #eat the rainbow
The key to this recipe is using beautifully ripe fruit. Leave out one of the ingredients rather than use something that's unripe as it will spoil the overall flavour.
Quantities don't need to be exact.
Serves 4
INGREDIENTS
200g (ish) fresh strawberries
150g (ish) fresh raspberries
150g (ish) fresh raspberries
1 mango
2 kiwis
1 bananas
125g (ish) fresh blueberries
1 tablespoon runny honey
Juice of 1/2 lemon
2 kiwis
1 bananas
125g (ish) fresh blueberries
1 tablespoon runny honey
Juice of 1/2 lemon
METHOD
Cut the strawberries into quarters, removing the stems and hulls, and put into your serving bowl.Slice the sides of the mango. Remove the peel from the central piece you have left. Cut the mango directly into the bowl. Let any juice drip into the bowl below as you cut the mango.
Then dice the rest of the mango as you would an avocado. (Watch the video to see how to do this part)
Cut the kiwi fruit in half and use a dessert spoon to scoop out the flesh, then dice and add to the bowl.
Cut the kiwi fruit in half and use a dessert spoon to scoop out the flesh, then dice and add to the bowl.
Slice the banana and add to the bowl. Add the raspberries and the blueberries.
In a cup of jug put the lemon juice and add the runny honey. Whisk with a fork and pour over the fruit salad and mix gently until well-coated.
Enjoy!
In a cup of jug put the lemon juice and add the runny honey. Whisk with a fork and pour over the fruit salad and mix gently until well-coated.
Enjoy!