Summer Candy Fruit Salad

1. Using a sharp cook's knife, slice the fat cheeks off the mango. Cut the thinner sides off the stone. Place the mango skin side-down on your chopping board and use the tip of your knife to slice almost all the way through to the skin, slicing down long strips and then across to create small cubes of mango. Press the skin to push the mango flesh up and out and run your knife along the skin to chop the mango off the skin. Set aside.

2. Peel and dice the kiwi. Hull the strawberries and dice them. Halve the blueberries, quartering any really large ones. Scoop the mango, kiwis, strawberries and blueberries into a large salad bowl.

3. Pick the leaves off 2 sprigs of mint. You should have around 5g mint leaves. Lay the leaves on top of each other and roll them up to make a tight cylinder. Finely slice the mint to shred it. Gather all the shreds up and chop a few times to finely chop them. Add to the fruit.

4. Finely grate in the zest from the lime, then halve it and squeeze in the juice. Drizzle in the honey. Gently toss to mix the fruit with the mint, lime and honey.

5. Serve the fruit salad in small bowls or glasses, with cream for pouring.