Summer fruit salad with lime and mint

A bright bowl for a summer breakfast or a shared dessert. Use fruit you already tolerate, and divide the batch rather than treating it as a single serving.

Serves or makes: 3

Ingredients

• 1 small firm banana
• 1 mandarin
• 1 kiwifruit
• 60 g strawberries
• 40 g blueberries
• 15 mL lime juice
• A few mint leaves

Method

1. Peel the banana, mandarin and kiwifruit. Slice them into bite-sized pieces and quarter the strawberries.
2. Combine gently with the blueberries and lime juice.
3. Tear the mint over the bowl just before serving. Keep refrigerated if preparing ahead. Fruit ripeness and the total portion can affect FODMAP intake.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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