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Serves 4 meals

120 grams Physalis (Cape gooseberry)

2 ripe kiwi

1/4 pineapple

1 ripe mango

200 milliliters of orange juice

120 grams Whipped Cream

150 grams of coconut yoghurt (3.5% fat)

2 stalks lemon

toasted coconut (for sprinkling)

The preparation sequence

Physalis, except for something clean to decorate, disassemble underwater washing into two parts. Kiwis and pineapple peel. chop pineapple into four pieces and cut woody center. Mango from stone crushing and peel pulp. Pineapple, mango and kiwi fruit mince into slices and marinate with orange juice.

Whip the cream until semi-rigid with the whisk of the hand mixer. Yogurt fold. clean lemon balm in water, shake dry, pluck leaves from the stems and shred into strips.

Serve fruit salad with coconut cream on plates and bring to the table. With coconut and lemon balm sprinkle and decorate with remaining Physalis.