SUMMER PINEAPPLE AND SPANSPEK FRUIT PLATTER

• 2 pineapples
• 2 spanspek 
• 500g blueberries
• 2 kiwi fruit
• 200g almonds
• 8-10 sprigs fresh mint
• 1 tbsp sugar
• 1 tbsp lime juice
• 8-10 edible flowers for garnishing

Heat 250ml of water in a small saucepan. Add the lime juice, sugar and half of the mint. Stir and allow to simmer for about 10mins, until the liquid has reduced. Remove it from the heat and allow to cool.
Remove the spiky heads of all the pineapples, then cut both pineapples in half, lengthwise. Cut into the center of 3 halves, making diced cubes of fruit. Scoop out pineapple cubes and heap into two of the halves. Dot with 8-10 raspberries. Cut the remaining half into slices and then into quarters. Set these aside until assembly.
Cut both spanspek in half through the middle. Remove the seeds and discard, then using a melon baller, scoop out the soft flesh of 3 halves. Set the melon balls aside. Using a sharp knife, cut a zigzag edge around the edge of two melon halves. Heap the these two halves with the melon balls and dot with some blueberries. Cut the remaining half into slices and then into quarters.
Insert the point of your knife into the skin of the kiwi, and begin to make diagonal slices. Do this around the entire kiwi, then pull the slices apart to separate. Repeat with the second kiwi.
To assemble the fruit board, arrange the pineapple and spanspek bowls to one side of a wooden board. Nestle the cut kiwi fruit on each side of these bowls, then arrange the cut slices of pineapple and spanspek from the opposite corners, to the center of the board. Heap the almonds in three small mounds around the board and fill in the free space with raspberries and blueberries.
Remove the mint from the cooled syrup and drizzle this liquid over the fruit bowls. Garnish with the remaining mint and edible flowers.
Serve with full cream yoghurt on the side.

• Heat 250ml of water in a small saucepan.
• Add the lime juice, sugar and half of the mint. Stir and allow to simmer for about 10mins, until the liquid has reduced. Remove it from the heat and allow to cool.
• Remove the spiky heads of all the pineapples, then cut both pineapples in half, lengthwise. Cut into the center of 3 halves, making diced cubes of fruit. Scoop out pineapple cubes and heap into two of the halves. Dot with 8-10 raspberries.
• Cut the remaining half into slices and then into quarters. Set these aside until assembly.
• Cut both spanspek in half through the middle. Remove the seeds and discard, then using a melon baller, scoop out the soft flesh of 3 halves. Set the melon balls aside. Using a sharp knife, cut a zigzag edge around the edge of two melon halves.
• Heap the these two halves with the melon balls and dot with some blueberries. Cut the remaining half into slices and then into quarters.
• Insert the point of your knife into the skin of the kiwi, and begin to make diagonal slices. Do this around the entire kiwi, then pull the slices apart to separate. Repeat with the second kiwi.
• To assemble the fruit board, arrange the pineapple and spanspek bowls to one side of a wooden board.
• Nestle the cut kiwi fruit on each side of these bowls, then arrange the cut slices of pineapple and spanspek from the opposite corners, to the center of the board.
• Heap the almonds in three small mounds around the board and fill in the free space with raspberries and blueberries.
• Remove the mint from the cooled syrup and drizzle this liquid over the fruit bowls. Garnish with the remaining mint and edible flowers.
• Serve with full cream yoghurt on the side.