Ingredients
Fruit (250g total)
Watermelon, diced 1.5cm60 g
Pineapple, diced 1.5cm60 g
Pawpaw, diced 1.5cm50 g
Banana, sliced 1cm40 g
Mango, diced 1.5cm40 g
Mint Syrup (batch)
Sugar, caster100 g batch
Water100 ml batch
Mint leaves, fresh20 g batch
Yogurt
Natural yogurt (PURCHASED)50 g
Garnish
Mint tip, fresh1 sprig
Lime zestpinch
Method
1
Mint syrup (batch ahead): bring sugar + water to simmer, add mint off heat, infuse 10 min, strain. Hold chilled.
2
Cut fruit day-of service. Banana cut to order — never sits.
3
Layer fruits in a coupe bowl: heavier fruits at base, lighter on top. Total 250 g.
4
Quenelle of yogurt on the side, not on top of fruit.
5
Drizzle mint syrup over fruit, not yogurt. Mint sprig and lime zest to finish.