Prepared with fragrant summer fruit, it rounds off seasonal lunches and dinners beautifully, but is also great for breakfast in the morning or as a snack at the beach, to be carried in the cooler directly into the Lock-eat food jars.

Ingredients for 4 x 35 cl Lock-eat food jars

- 100 g melon pulp
- 150 g pineapple
- 150 g bananas
- 150 g berries (blackberries, raspberries, currants, blueberries)
- 1 lemon
- 40 g sugar
- mint to taste

Preparation:

Peel the melon and pineapple; peel the bananas; clean and wash the berries thoroughly.

Cut the melon and pineapple into more or less large pieces and cut the banana into rounds, leaving only the berries intact.

Transfer the chopped fruit into the Lock-eat food jar

Season the fruit salad with lemon and sugar

Garnish with mint leaves to add an extra touch of freshness.