Description

Growing up, my parents kept a stocked supply of fresh fruits that were easily accessible in a large bowl on the kitchen table, or in the fridge. About once per week, my mother would chop a mix of these fruits up and serve them as fruit salad for breakfast, or even as a simple dessert.

You can use whatever fruits you have for this recipe. Improve your knife skills by practicing the “chiffonade” slicing technique with the fresh mint! Hint: this simply means to stack up the mint leaves and slice them as finely as possible.

Add some agave or honey on top, and maybe even a dollop of homemade yogurt!