Sweeten up your summer fruit and cheese plate with this vibrant trio of melon and baby mozzarella, or ciliegine, salad. Use any variety of melons in season, sweet ripe pineapple for a tropical twist, dressed with fresh mint and freshly squeezed orange juice.

MELON, PINEAPPLE & MOZZARELLA SALAD

Serves 4

1/2 medium seedless watermelon

1/2 canteloupe, seeded

1/2 honeydew melon, seeded

1/2 medium pineapple

1 -2 tablespoons finely chopped fresh mint

Juice of 1/2 an orange

150g celiegne / baby mozzarella balls

1. Using a melon baller, scoop out the melons and arrange on a large platter. If you don’t have a melon baller, cut the melon into cubes.

2. Peel and cube half of the pineapple. Slice the remaining half into wedges. Arrange the wedges around the platter and cubes in the middle. Sprinkle over the chopped mint and orange juice.

3. Add mozzarella balls just before serving.