Fruit salad with orange flower syrup and mint

“From season to season: a year in recipes” by Sophie Dahl London 2011

1 kiwi, peeled and chopped; ½ a small pineapple, chopped into bite sized pieces; 1 ripe mango, chopped; the seeds of 1 pomegranate; ½ a papaya/pawpaw, deseeded and chopped; a handful of fresh mint

For the syrup: 2 tblspns water; 1 tblspn agave syrup or honey; 1 tsp orange flower water

First make the syrup in a small pan on a low to medium heat. Add the water, agave or honey and orange flower water and simmer, reducing for a few minutes until you have a syrup.

Leave to the side and cool. Put the chopped fruit on a bowl deserving of it. Chop the mint and add it to the mix, lastly pouring the cool syrup on top.