Fruit Salad with Nuts

First, wash and pit the apricots, peaches and cherries.

Cut the honeydew melon into quarters, remove the core and peel.

Wash the blueberries in plenty of cold water and drain them in a sieve.

After that it depends on the right size of each fruit: Cut the cherries in half, if necessary. Cut the peaches, apricots and honeydew melon into pieces of about 1 cm. This takes time, but it has a significant effect on the overall taste of the fruit salad afterwards. Add the blueberries whole.

Toast the almond flakes with a pinch of salt in a heavy, dry frying pan without fat over medium heat until golden and brown. Later, toast the walnuts in the same way.

Finally, toast the hazelnuts without salt, but with the shell on as well. Let them cool down. Now grate the nuts with your hands against each other, then the shell will flake off by itself.

Chop the walnuts as well as the hazelnuts not too finely, the almond flakes remain whole.

Then mix all the fruit with a tablespoon of sugar and a tablespoon of maple syrup, then add the nuts and almond kernels.

Once again mix everything well, and after about half an hour season with a little more maple syrup, depending on how sweet you want the fruit salad to be.

Preparation Tip:

The fruit salad can be prepared with other fruits according to taste and season.

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