Serve with a stack of buttermilk hotcakes for a truly impressive breakfast.
1/3 small rockmelon (cantaloupe), peeled, seeded and chopped
150 g (5 ½ oz) strawberries, hulled
4 mint leaves
125 ml (½ cup) buttermilk
125 ml (½ cup) orange juice
1-2 tablespoons honey
Cut a cross in the base of the peaches. Put them in a heatproof bowl and cover with boiling water. Leave for 1-2 minutes, then remove with a slotted spoon and plunge into cold water. Remove the skin and stones, and slice the flesh. Blend the peaches, rockmelon, strawberries and mint in a blender until smooth. Add the buttermilk, orange juice and 1 tablespoon of the honey and blend to combine. Taste for sweetness and add more honey if needed. Make 2 medium glasses.