Continental Breakfast Recipe

Wash and dry all fruit. Hull and quarter strawberries if large; halve grapes; dice pineapple into small bite-size pieces. Place mixed berries, diced pineapple and halved grapes in a medium mixing bowl.

In a small bowl, whisk together honey, fresh lime juice and chopped mint until combined.

Pour honey-lime dressing over the fruit and gently toss until evenly coated. Taste and adjust sweetness with an additional 1/2 tsp honey if desired.

Portion fruit mixture into a serving cup. Chill briefly (5–10 minutes) or serve immediately at cool room temperature.

Preheat oven to 325°F (160°C). Place the three mini pastries on a parchment-lined baking sheet, spacing them slightly apart.

Warm pastries in the oven for 5–7 minutes until slightly crisp on the outside and warmed through. If pastries are frozen, extend warming to 10–12 minutes and check for even heating.

Remove pastries from oven and lightly brush with melted unsalted butter for shine and extra flavor.

Optionally dust the fruit danish and croissant with powdered sugar before serving. Arrange the three pastries on a small plate.

Coffee (pour-over / drip)

Measure 10 g of coffee per 240 ml water (adjust to taste). Brew using your preferred method (drip machine, pour-over, French press) with 240 ml hot water. Serve in a cup with milk/cream and sugar available on the side.

Tea

Place one tea bag in a cup and pour 240 ml freshly boiled water over it. Steep 3–5 minutes depending on desired strength. Remove tea bag and serve with milk and sugar if desired.

Juice

Pour 240 ml chilled orange juice into a glass over ice if desired (add 3–4 ice cubes). Stir lightly and serve with the breakfast selection.