- 6 Zespri SunGold kiwifruit
- 200 g raspberries
- Juice of 2 limes
- 3 tsp. acacia honey
- 4 tsp. walnut oil
- 4 tbsp. chopped pistachios
- Peel half of the Zespri Gold kiwifruit and together with the remainder slice very thinly.
- Wash and sort the raspberries and arrange on four plates with the Zespri Gold kiwifruit.
- Combine the limejuice, honey and oil and drizzle this over the Carpaccio, then scatter the pistachios over it and serve garnished as desired with mint leaves.