Colourful fruit salad

Name: Colourful fruit salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 6 Stem(s) Mint; 1 untreated lime; 3 TSP Honey; 2 Nectarines (approx. 120 g each); 2 smaller apples (approx. 150 g each); 100 g Raspberries; 2 (50 g each) Kiwis; 1 (approx. 300 g) small mango; 1 (400 g) Watermelon column; 1 (approx. 350 g) Baby pineapple

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

6 Stem(s) Mint
1 untreated lime
3 TSP Honey
2 Nectarines (approx. 120 g each)
2 smaller apples (approx. 150 g each)
100 g Raspberries
2 (50 g each) Kiwis
1 (approx. 300 g) small mango
1 (400 g) Watermelon column
1 (approx. 350 g) Baby pineapple

Directions

1
Wash the mint, dab dry and put 4 stems of mint aside for decoration. Pluck the remaining mint leaves from the stems and cut them into fine strips. Wash the lime hot, rub dry and grate the peel. Halve the lime and squeeze it. Mix the mint strips, lime juice and zest in a bowl with the honey.
2
Wash nectarines and apples and dab dry. Pit nectarines. Core apples. Cut both into slices and mix with the marinade. Sort the raspberries. Peel kiwis, cut them in half lengthwise and slice them. Cut the mango from the stone. Peel and slice the fruit flesh. Cut out small balls from the melon with a ball cutter. Peel and quarter the pineapple and cut out the stalk.
3
Cut the mango from the stone. Peel and slice the fruit flesh. Cut out small balls from the melon with a ball cutter. Peel and quarter the pineapple and cut out the stalk. Cut the pineapple into pieces. Put the prepared fruit in the bowl, mix and marinate briefly. Arrange fruit salad on plates, decorate with mint
4
5 minutes waiting time