While this makes a perfectly light and refreshing breakfast, it can also be eaten as a delicious healthy snack throughout the day.
Ingredients for two servings
1 small ripe cantaloupe
half a cucumber
1 punnet of ripe strawberries
1 handful of fresh mint leaves
Greek yoghurt (optional)
Wash all the fruits and herbs
Prepare the cantaloupe by removing the rind and seeds and cutting into bite-sized pieces
Slice the cucumber lengthwise, remove the seeds and cut into slices
Remove the leaves and hull the strawberries; slice in half
Peel the mango by cutting into wedges and cutting away the skin; cut into small pieces. Try to save any juices by cutting on a plate
Strip the mint from the stems and roughly chop
Add the ingredients to a bowl along with any mango juice you may have saved. Combine very gently, and if eating immediately allow it to come up to room temperature so that the flavours develop.
This can be eaten with a serving of Greek yoghurt for breakfast or as a light snack. It can also be made the night before and kept in a covered bowl in the fridge.
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