1 cup of fresh lychees, deseeded
1 cup of cherries, deseeded
1 cup of cubed kiwi fruit
A good slosh of Cointreau (or substitute)
King Island vanilla yogurt (or substitute)
Lightly toasted shaved almonds
Mix all the fruit (or substitute stone fruit) and as much Cointreau as you like at least a couple of hours before using to allow the Cointreau flavour to work.
Spoon into individual bowls, top with yogurt and toasted almonds and decorate with mint leaves.
Recipe thanks to Rick & Lynne Bronson