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Watermelon, raspberry & mint salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your fruit salad game like a pro.
Ingredients:
  • 75g (1/2 cup) hazelnuts
  • 160ml (2/3 cup) water
  • 80ml (1/3 cup) fresh lime juice
  • 100g (1/2 cup) caster sugar
  • 1/2 small (about 400g) watermelon, rind removed, cut into thin wedges
  • 2 x 120g punnets raspberries
  • 1 x 250g punnet strawberries, washed, hulled, halved
  • 62.50 ml finely shredded fresh mint
Instructions:
  • Preheat your oven to 180°C. Scatter hazelnuts on a baking tray and bake for 8-10 minutes until toasted. Transfer the hazelnuts to a clean tea towel, rub to remove the skins, and roughly chop.
  • In a medium saucepan over low heat, gently mix together the water, lime juice, and sugar until the sugar dissolves, stirring occasionally. Let it sit for 15 minutes to cool before using.
  • Combine watermelon, raspberries, strawberries, and mint in a large serving bowl. Drizzle with lime syrup and gently toss. Chill in the fridge for 1 hour. Sprinkle with hazelnuts before serving.

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