Summer fruit salad with orange blossom and mint

This fruit salad is my answer to every summer brunch and picnic: colourful, fresh and ready in fifteen minutes.

Chop strawberries, oranges, mango, kiwi, green grapes and a few blueberries into bite-sized pieces. Keep the pieces roughly the same size so every spoonful has a bit of everything.

For the dressing, whisk two spoons of honey with the juice and zest of a lime and a few drops of orange blossom water. Tear in a handful of mint leaves.

Pour the dressing over the fruit just before serving so everything stays crisp. Leftovers are lovely the next morning over a bowl of thick yoghurt or labneh.