Summer Fruit Salad
from the kitchen of Sharmagne Leland-St. John

1 ripe mango, peeled and cut into squares
1 small watermelon, seedless
1 large peach, peeled
10 strawberries, de-stemmed and cut into quarters
12 cherries, pitted and de-stemmed and left whole
1 Fuji apple, cored
1 Granny Smith apple, cored
5 dried apricots, coarsely chopped
10 pitted dates, coarsely chopped
1 cup freshly shredded coconut
Scoops of plain yogurt for garnish
Honey for garnish
½ cup ground almonds for garnish

Wash and dry all fruit. Use a melon baller to extract
several balls of watermelon. Cut the apples into small
cubes. Place each fruit into a large bowl and toss as
each new fruit is added. Add the coconut last, then toss
a final time.

Place the cut up fruit mixture into 2 serving bowls. Top
each with a generous dollop of the yogurt, then spoon a
bit of honey onto the yogurt and finally sprinkle the
ground almonds atop the entire fruit salad.

Serve outside in a garden.


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