end of summer fruit soup


For 2 servings:

1 kiwi
1 cup pineapple
1 small melon
¼ cup watermelon
1 tablespoon dried shredded coconut
2 teaspoons lemon juice
a pinch of salt
mint leaves 


Cut all fruit into small cubes, remove seeds from the watermelon.
Put the kiwi and the watermelon aside with  some pineapple and melon.
Blend the rest of the melon and pineapple with lemon juice and a pinch of salt to reach a creamy consistency.
Add the dried shredded coconut and blend again.
Pour into a couple of bowls: add the kiwi, watermelon, pineapple and melon.
Keep in the fridge for at least 30 minutes.
Garnish with mint leaves.
Serve immediately.