Healthy Brunch Fruit Salad in 15 Minutes

Instructions:

1. Prepare the citrus. Zest the lime into a small jar, then juice it until you have exactly 30ml. Note: Zesting first is much easier than zesting a squeezed lime.
2. Grate the ginger. Use a fine grater to process the 1g of ginger directly into the lime juice.
3. Whisk the glaze. Add the 15ml of olive oil to the lime and ginger mixture and whisk vigorously until the liquid looks cloudy and combined.
4. Prep the apples. Dice the Pink Lady apples into 1/2 inch cubes and immediately toss them in half of the lime mixture. Wait until the apples are fully coated to prevent browning.
5. Process the berries. Hull the 300g of strawberries and quarter them. Add these and the whole blueberries to the bowl.
6. Slice the grapes. Halve the green grapes longitudinally. Check for a satisfying snap when you cut through them.
7. Add the kiwis. Peel and slice the kiwis into half moons. Be gentle here as they are the most delicate part of the salad.
8. Combine and toss. Pour the remaining lime glaze over the fruit and toss very gently with a large spoon.
9. Prepare the mint. Stack the mint leaves, roll them like a cigar, and slice thinly (chiffonade) until you smell the fresh menthol aroma.
10. Layer and serve. Spoon the fruit into bowls, dollop with 1/4 cup of Greek yogurt per person, and sprinkle with the raw pepitas and mint.