MAKE A FRUIT SALAD WITH HONEY AND CITRUS SYRUP

FRUIT SALAD

Make a fruit salad with honey and citrus syrup

1
Prepare the syrup. Put the honey, juice and citrus peel in a bowl. Grate a teaspoon of orange zest and a teaspoon of lime zest and put them in a small bowl. Add two tablespoons of honey, two tablespoons of fresh orange juice and half a tablespoon of fresh lime juice. Whip the ingredients until they are well mixed.
If you prefer, you can replace the honey with agave syrup.

2
Cut out the big fruits. Cut out the mango, pineapple, peach and nectarine. Remove the hard part from the heart of the pineapple and cut the fruit into small cubes or triangles. Peel peach and mango and cut into pieces of the same size. You can leave the skin on the nectarine before cutting it. Put all the pieces in a large salad bowl.
If you want the fruit salad to be cold, refrigerate the fruit so that it is cold before chopping or refrigerate the pieces for 30 minutes before serving.

3
Add strawberries and blueberries. Remove the tails from 250 g strawberries and cut each fruit into four quarters of the same size. Put them in the salad bowl containing the fruits you have already cut and add 300 g of fresh blueberries.
If you do not want to cut the strawberries into quarters, cut them into thin slices or leave them whole when they are small enough.

4
Add the syrup and mint. Pour the honey and citrus syrup over the fruits and add the chopped mint. Gently mix all ingredients with two large spoons. Serve the fruit salad as soon as it is ready.
You can keep the leftovers in the refrigerator for 2 days, but the longer you keep the fruits, the more they will soak and soften.