I can ‘t really blame them, the burgeoning wheelbarrow was far too tempting for any fowl to resist.
We made the mistake of allowing the girls out for a bit of free range activity without covering our prized berries with a fruit net.
Hence there are no strawberries in my fruit salad.
It still tastes delicious.
This makes a delightful breakfast treat or a healthy dessert option as we head into summer. Served with vanilla bean yoghurt or mascarpone you can’t really go wrong.
Just don’t let the chooks near it.
use a selection of your favourite fruits, on this occasion I used:
red paw paw
2 tablespoons organic coconut syrup*
1 vanilla bean
1 cup water
Gently simmer the coconut syrup and water.
Split the vanilla pod open and scrape the seeds into the simmering syrup. Simmer until the syrup has thickened.
Allow to cool completely.
Cut the fruit into bite size pieces, removing any seeds.
Thinly slice the fresh mint.
Ensure the syrup is cooled. Toss the fruit and fresh mint in a bowl and pour over the syrup and stir until combined.
Take it right to the table and serve with your preference of yoghurt, crème fraîche or mascarpone.
*available at health food shops