Tropical fruit with mint yoghurt recipe

Step 1

Cut the top and bottom off the pineapple and cut away the skin. Slice in quarters lengthways and then slice away the tough central core.

Step 2

Cut the juicy pineapple flesh into slim wedges and arrange onto plates or one large plate to serve. Peel the mango and slice the flesh onto strips and lay on top of the pineapple. Peel the kiwi and cut into slim wedges.

Step 3

Lay onto the plate with the pineapple and mango. Cut the pomegranate in half and remove the seeds.

Step 4

To avoid getting the rich ruby juice getting everywhere, it is much easier if you do this holding it inside a medium- large sandwich bag. Scatter the seeds over the fruit.

Step 5

To prepare the mint yoghurt, roughly chop the mint leaves and place into a blender with the orange zest and juice and sugar. Blitz to chop the mint further and then add the yoghurt.

Step 6

Blitz again to combine, drizzle over the prepared fruit and serve.