Cottage cheese – fruit salad

Ingredients for 2 servings:

• 200 g honeydew melon(s), diced
• 1 apple (favorite variety), diced
• 1 pear(s), diced
• ½ papaya, diced
• 1 kiwi(s), halved and sliced
• 1 banana(s) in slices
• 200 g cottage cheese
• Honey as needed
• 4 slices of toast, preferably wholemeal

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

light Mexican breakfast with fruit, cottage cheese and toast

Wash, peel, and chop the fruit into small pieces, and place it in a shallow bowl. Sprinkle the cottage cheese on top; nothing is mixed in. Drizzle a little honey over the salad, if you like. We were served this for breakfast in Mexico; it’s enough for two people. Of course, you can use other fruits, but these are the ones we were served. I’ve also tried it here with oranges instead of papayas, which is also very good, as is the addition of strawberries. The toast is eaten plain, but you can also put some of the fruit and cottage cheese on a slice. It’s not just breakfast. I also like to make this “salad” for lunch on hot days with one or two slices of toast, or serve it without toast as a small, healthy dessert at a barbecue.