Photo: Steven Siewert
- 1kg seedless watermelon, peeled and cut into chunks
- 1 ripe mango, peeled and cut into chunks
- 1 punnet blueberries
- Finely grated zest of ½ orange
- 500g natural yoghurt
- ½ vanilla bean, split
- ¾ tsp ground star anise
- 375ml chilled moscato
Combine watermelon, mango and blueberries in a bowl, add orange zest and toss gently to combine.
Spoon fruit into serving glasses. Spoon yoghurt into a small bowl.
Scrape the seeds from the vanilla bean into the yoghurt, add star anise and mix well.
Pour moscato over the fruit and top with a dollop of spiced yoghurt.