Meals and Courses

  • 150 ml (¼ pint) apple juice
  • 1 vanilla pod, split in half lengthways
  • 2 tablespoons agave nectar or soft light brown sugar
  • 2 kiwi fruit, peeled and sliced
  • 250 g (8 oz) strawberries, hulled and thickly sliced
  • 125 g (4 oz) blueberries
  • 1 mango, peeled, stoned and sliced
  • mint leaves, to decorate

Warm the apple juice in a small saucepan with the split vanilla pod and agave nectar or sugar over a medium-low heat. Simmer gently for 4–5 minutes, then leave to cool completely. Remove the vanilla pod and scrape the seeds into the light syrup.

Combine the fruits in a large bowl and drizzle over the vanilla-spiced syrup. Stir gently to coat and spoon into serving bowls. Sprinkle with mint leaves and serve.

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