Ingredients
75g (1/2 cup) hazelnuts
160ml (2/3 cup) water
80ml (1/3 cup) fresh lime juice
100g (1/2 cup) caster sugar
1/2 small (about 400g) watermelon, rind removed, cut into thin wedges
2 x 120g punnets raspberries
1 x 250g punnet strawberries, washed, hulled, halved
1/4 cup finely shredded fresh mint
Method
Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Bake in oven for 8-10 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
Meanwhile, stir the water, lime juice and sugar in a medium saucepan over low heat for 5 minutes or until sugar dissolves. Set aside for 15 minutes to cool.
Place the watermelon, raspberries, strawberries and mint in a large serving bowl. Drizzle with lime syrup and gently toss to combine. Cover with plastic wrap and place in the fridge for 1 hour to chill and develop the flavours. Sprinkle with hazelnuts to serve.
