SUPERMARKETS and grocers’ shops are packed full of beautiful summer berries at the moment - the jewels of the fruit stall that never fail to tempt me with their vibrant colour and sweet fragrance.

As you know, I’m a big advocate of using seasonal British produce so I absolutely adore this time of year. I always have plentiful supply of strawberries, raspberries, cherries and blueberries in stock both at home and in the restaurant and try to incorporate them into my menus and diet as much as possible.

This week’s recipe incorporates a whole host of seasonal summer fruits and is great for those hot days when you just fancy something light, refreshing and fruity. The added zing of the mint and crunch of the coconut chips creates a really delicious combination of flavours and textures.

My summer fruit salad is also great for parties or if you’ve got friends around for dinner – you can make it in advance and it takes minimal effort!

Feel free to add some additional seasonal favourites or even some nuts and seeds too.


(serves 4)

1 large mango

2 nectarines or peaches

2 kiwi fruit, peeled

12 cherries

75g strawberries

75g raspberries

2 passion fruits

2 tbsp honey or maple syrup

Juice of 1 large orange

50g coconut chips

Fresh mint leaves to serve

Peel and remove the stone from the mango and nectarines and finely slice into a bowl.

Remove the stones from the cherries and slice in half along with the strawberries. Slice the kiwi fruit and add to the bowl as well as the raspberries.

In a separate bowl, whisk together the passion fruit, orange juice and honey (or maple syrup) to create the dressing.

Meanwhile, toast the coconut chips in a dry frying pan for 2-3 minutes until they just start to brown and set aside.

To assemble the dish, divide the fruit between serving bowls and drizzle over the dressing. Scatter with the toasted coconut and finish with a few mint leaves.