Fruit For Days!

Nothing beats a fresh, fragrant fruit salad for a nifty picnic treat, luscious summer dessert or healthy breakfast.

EVERYTHING RED FRUIT JARS WITH COCONUT YOGHURT

PREP TIME 10 MINUTES SERVES 4

2 medium red dragon fruit, cut into 2cm pieces

125g fresh raspberries

2 cups (560g) coconut yoghurt

250g fresh cherries

250g fresh strawberries, sliced

½ cup (25g) toasted coconut flakes cardamom crumble (optional), to serve

1 Divide dragon fruit and raspberries among four jars. Top with yoghurt, cherries and strawberries.

2 Just before serving, scatter with coconut flakes and cardamom crumble, if you like.

CARDAMOM CRUMBLE

PREP + COOK TIME 10 MINUTES (+ COOLING) MAKES ABOUT ½ CUP

Combine ½ cup rolled oats, 2 tablespoons chopped pistachios, 1 tablespoon honey, 1 tablespoon melted butter and ½ teaspoon ground cardamom in a small bowl. Heat a large heavy−based frying pan over medium heat; cook oat mixture, stirring with a wooden spoon, for 3 minutes or until toasted and golden brown. Remove from heat; cool in pan.

EXOTIC FRUIT SALAD WITH SPICY CARAMEL

PREP + COOK TIME 25 MINUTES SERVES 4

2 large ripe mangoes (1.2kg)

½ small pineapple (450g)

½ small honeydew melon (650g)

2 Lebanese cucumbers (260g), chopped coarsely

1 fresh long red chilli, chopped finely mint sprigs, to serve

SPICY CARAMEL