Wash the dragon fruit and cut it in half lengthwise, I find it easier to use a large spoon to scoop out the flesh with a large spoon but you can also gently prise the skin from the flesh. Place the dragon fruit face down on your cutting board and cut into bite sized cubes.
Wash the papaya and peel using a vegetable peeler, cut it in half lengthwise then scoop out the seeds with a spoon, rinse to remove all seeds. Place face down on your cutting board and cut into bite sized cubes.
Wash and peel the kiwi fruit, quarter it lengthwise and cut into bite sized pieces.
Place your strawberries in a colander and rinse well under gently running cold water, so as not to damage them. Strawberries absorb water easily so that is why it is best to wash and then hull them.
Gently tap the bottom of the colander in the sink to allow the water to drain, and pat dry. Hull the berries and then slice them in half or quarters depending on how large they are.
Place the blueberries in a separate colander and rinse well under gently running cold water. Tap colander and pat dry.
Place all the dressing ingredients in a glass sealed container and shake well to combine.
Taste and adjust to your liking. This is a puckery, tart dressing if you prefer something a bit sweeter then add some more sugar, honey or maple syrup.
Place the fruit, berries and dressing in a large mixing bowl and mix well to combine. Arrange in a salad bowl and serve with coconut yoghurt or ice cream.
*I have also included a lot of dressing in this salad as I served it as a dessert with coconut yogurt, please feel free to halve it.