Eat the rainbow


There’s no better season than summer to enjoy a colourful variety of juicy, fresh fruit and crisp salads. Nutritional and flavoursome? Sign us up!

Ultimate summer fruit platter

Recipe courtesy

Prep: 25 mins + chilling time | Serves: 6-8

For the fruit salad

  • 1 ripe mango
  • 200g cherries
  • 125g raspberries
  • 125g blueberries
  • 8 plump strawberries, hulled
  • 2 ripe nectarines, halved and cut into wedges
  • 2 peaches, halved and cut into wedges
  • 4 apricots, halved and stones removed
  • 3 passionfruit, halved
  • Edible flowers, to serve, if liked

For the honeycomb cream

  • 1 cup thickened cream
  • 1 tsp vanilla extract
  • 1/2 cup thick Greek-style natural yoghurt
  • 3 x 50g chocolate honeycomb bars, roughly chopped


  1. To make honeycomb cream, using an electric hand-mixer, whip cream and vanilla until soft peaks form. Stir in yoghurt and honeycomb. Cover and refrigerate for 1 hour before serving.
  2. Place mango, stem-side down on a board. Cut downwards close to the stone and slice off the mango cheeks from the mango. Cut a honeycomb pattern into the flesh (but don’t cut through the skin).  Press underside to open up the mango flesh. 
  3. Arrange the fruit on a large serving platter. Scatter with a few edible flowers if liked. Serve with the honeycomb cream.

Avocado, beetroot, carrot & spinach rainbow salad

This is an edited extract from Eat Your Greens by Pete Evans, published by Plum, RRP $39.99, photography by William Meppem.

Serves: 2-4 as a side


  • 1 avocado, cut into 1cm dice
  • 1 large beetroot, grated
  • 1 large carrot, grated
  • 2 large handfuls of baby spinach leaves
  • 1 handful of chopped mint
  • 1 handful of chopped flat-leaf parsley leaves
  • 50 g (1/3 cup) pumpkin and sunflower seeds (activated if possible), toasted

For the dressing

  • 1 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1/2 French shallot, finely chopped
  • 3 Tbsp extra-virgin olive oil
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • sea salt and freshly ground black pepper


  1. Place all the dressing ingredients in a small bowl and whisk to combine.
  2. Place all the salad ingredients in a serving bowl. Just before serving, pour the dressing over the salad and lightly toss.

More recipes: