A few heapedTbsp of vanilla dairy or coconut yoghurt
Dice up watermelon and honey dew melon into bite-sized pieces and place into a serving bowl. Alternatively you can use a melon baller to create little balls of melon (as I've done in my picture). To use a melon baller: simply sink melon baller into the flesh of the melon with the inside of the scoop orientated away from you, pressing down until the entire scoop has sunken into the flesh. Then rotate the baller 180 degrees so the scoop is facing towards you. There should be a lovely little ball of melon now sitting in the scoop. Remove and add to your serving bowl.
Slice strawberries in half. Add to serving bowl.
Open pomegranate. To do this neat and tidy get a sharp knife and cut a criss-cross 'X' into the top of the pomegranate about half way down the fruit. Then fill up a large bowl with water and open the pomegranate until the water, using the criss-cross to pry it open with your fingers - if the cross is deep enough it should easily pull apart. Then pull the seeds out, letting them float in the water (this will help minimise the mess and spillage with the pomegranates ruby red juice!). Take seeds out of water and sprinkle into the salad.
Zest lime, sprinkle overtop of salad. Slice lime in halve, squeeze each overtop of the salad.
Finely slice mint leaves - I find it easiest using kitchen scissors. Sprinkle over top of the fruit salad.
Keep the fruit salad chilled until time to serve. When serving dollop overtop vanilla yoghurt.
Vegan or dairy-free? Make sure to serve with coconut yoghurt, not dairy yoghurt.