Melon pineapple salad

Grate the green skin of the limes and press the fruit. Put the grater and juice in a saucepan together with the sugar and 100 ml of water. Bring to the boil and reduce to a syrup for 5 minutes. Allow to cool for 10 minutes.

Meanwhile, bring 2 liters of water to the boil. Put the mint leaves in a sieve and pour the boiling water over it. Rinse the leaves with cold running water. Drain, add to the syrup and puree with the hand blender.

Halve and peel the melon and cut the flesh into slices. Halve the pineapple in the length, remove the hard core and cut the flesh into slices. Divide the melon and pineapple over a dish. Using a teaspoon, remove the flesh from 1 passion fruit and spread over the fruit. Sprinkle the salad with the syrup and place the 2 remaining passion fruit halves on top. Tasty with lemon sorbet.