Ingredients:

  • 3 cups Honeydew Melon, cubed
  • 1 ½ cups Strawberries, halved or quartered
  • 1 cup Blueberries
  • 1 cup Seedless Red Grapes, halved
  • 2 large Kiwi Fruit, peeled and sliced
  • 1 medium Mango, ripe, cubed
  • 3 Tbsp Fresh Lime Juice (from 1 large lime)
  • 1 tsp Lime Zest, finely grated
  • 2 Tbsp Elderflower Cordial (high quality)
  • 2 Tbsp Clear Honey or Maple Syrup
  • ⅛ tsp Pinch of Sea Salt
  • 1 Tbsp Fresh Mint Leaves, finely sliced (chiffonade)

Instructions:

  1. Thoroughly wash all fruit under cold water. Pat the fruit completely dry using kitchen paper or a clean tea towel. Excess moisture dilutes the dressing. Peel and cube the honeydew melon and mango into uniform, bite-sized pieces (about 1.5 cm squares) and place them into a large mixing bowl.
  2. Hull and slice the strawberries, halve the grapes, and peel/slice the kiwi. Add these, along with the blueberries, to the mixing bowl.
  3. Prepare the Drizzle: In a small bowl, combine the lime juice, lime zest, elderflower cordial, honey (or maple syrup), and the pinch of sea salt. Whisk vigorously until the honey is fully dissolved and the mixture is slightly emulsified.
  4. Pour the elderflower drizzle evenly over the fruit in the large mixing bowl. Using a large rubber spatula, gently fold the dressing into the fruit, ensuring all pieces are lightly coated. Do this carefully to avoid bruising the fruit.
  5. Chill: Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes (up to 2 hours). This allows the flavors to properly marry.
  6. Serving: Just before serving, give the fruit salad one last gentle toss. Transfer to a serving bowl and sprinkle the fresh mint chiffonade over the top for aroma and color. Serve immediately.