Prep: 30 mins
4 bananas, sliced (Lady Finger or Cavendish)
1 small pineapple peeled, chopped
2 mangoes peeled and chopped
300g cherries, pitted
2 peaches, chopped
1 cup purple grapes sliced
250g strawberries hulled, halved
2 kiwi fruit peeled, chopped
½ cup pistachio kernels, toasted, roughly chopped
Small basil leaves or edible flower, to garnish, optional
Thick greek yoghurt, to serve
¼ cup white sugar
6 large basil leaves
For the basil sugar; place sugar and basil in a small food processor. Process and until finely chopped. Transfer to a jar, refrigerate until needed.
For the fruit salad; combine all the fruit in a large bowl. Spoon over two-thirds of the basil sugar and stir gently to coat.
Sprinkle over the pistachio then remaining basil sugar. Scatter over the basil leaves or flowers and serve with yoghurt.
Basil sugar will keep up to 3 weeks in the fridge in an airtight jar
Autumn fruit salad combo: Banana, apple, grapes, kiwi fruit, pear, nashi and passionfruit
Winter fruit salad combo: Banana, apple, custard apple, mandarin, nashi, persimmon, kiwi fruit and passionfruit
Spring fruit salad combo: Banana, grapes, melon, pineapple, tangelo, berries and passionfruit