Sixteen fruits individually prepared in a modernist take on the fruit salad.
Native Sandpaper Fig (1) - topped with dill frond.
Calypso Mango (2) - wedge topped with white grape slice, olive oil leaf herb & black cypress salt.
Red Dragon fruit (3) - cut with melon baller and piggy backing Native Lime berry (4).
Rockmelon (5) - shaved and rolled in a scroll and topped with lemon balm and black cypress salt.
Watermelon (6) - piggy backing Inca berry (7) and mint leaf.
White Grape (8) - seasoned with black cypress salt and oregano leaf.
Blueberry (9) - blueberry mousse, fresh blueberry and Midgen Berries (10) & wild rocket flower.
Stella Red Cherry (11) - Pitted.
Mulberry (12) - garnished with cinnamon myrtle flower.
Brazilian Cherry (13) - Pitted.
Apricot (14) - Stuffed with cream cheese and topped with chia seeds.
White Dragon fruit (15) - cut with a melon baller and garnished with kaffir lime leaf slithers.
Honeydew Melon (16) - This was juiced and made into a gelee and sits under the fruit.
All fruits were dressed with olive oil, lemon juice and palm sugar before being plated.