Peel kiwis and cut lengthwise into wedges. Strawberries rinse, clean, halve large fruit.
Cut melon in half diagonally and scrape out seeds with a spoon. Scoop flesh from rind with a scoop or spoon.
3. crush the thawed raspberries with the hand blender, pass through a sieve and season with the juice of one lemon, sugar and raspberry brandy.
4. mix the fruits and bring to the table with the raspberry sauce. Garnish with lemon balm leaves.
As a menu suggestion:
Entrée: Pickled Zucchini
Main course: Eggs alla pizzaiola
Dessert: Fruit salad with raspberry sauce
20 min.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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