Try this: Ultimate summer fruit platter

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Preparation: 25 mins + chilling time

Ingredients for 6-8

  • 1 ripe mango
  • 200g cherries
  • 125g raspberries
  • 125g blueberries
  • 8 plump strawberries, hulled
  • 2 ripe nectarines, halved and cut into wedges
  • 2 peaches, halved and cut into wedges
  • 4 apricots, halved and stones removed
  • 3 passionfruit, halved
  • Edible flowers, to serve, if liked

Honeycomb cream:

  • 1 cup thickened cream
  • 1 tsp vanilla extract
  • ½ cup thick Greek-style natural yoghurt
  • 3 x 50g chocolate honeycomb bars, roughly chopped


  1. To make honeycomb cream, using an electric hand-mixer, whip cream and vanilla until soft peaks form. Stir in yoghurt and honeycomb. Cover and refrigerate for 1 hour before serving.
  2. Place mango, stem-side down on a board. Cut downwards close to the stone and slice off the mango cheeks from the mango. Cut a honeycomb pattern into the flesh (but don’t cut through the skin). Press underside to open up the mango flesh.
  3. Arrange the fruit on a large serving platter. Scatter with a few edible flowers if liked. Serve with the honeycomb cream.