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Serves 4 meals

120 grams of Physalis (Cape gooseberry)

2 ripe kiwifruit

1/4 pineapple

1 ripe mango

200 milliliters of orange juice

120 grams of whipping cream

150 grams of coconut yogurt (3.5% fat)

2 stalks lemon balm

toasted coconut flakes (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 out woody center. Mango from stone crushing and peel pulp. Pineapple, mango and kiwi slices and marinate with chop in orange juice.

Beat cream semi-rigid with the whisk of the hand mixer. Fold in yogurt. Melisse in clean water, shake dry, pluck leaves from the stems and chop 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.