Late spring is the right time of year to have breakfast in the garden. Sit outside in dappled sunlight and enjoy the warm fragrant air. Sheridan Rogers shows you how to start your day with a light, delicious meal. Recipes serve four unless otherwise stated. Fruit salad Ingredients 1 small pink papaya, about 500g 1 punnet mulberries or youngberries or blueberries 2-3 sugar bananas 2 oranges Ingredients for garnish Pesticide-free rose petals (optional) Ingredients for syrup 100ml fresh orange juice 2 tbsp honey Zest 1 lime or lemon, finely grated Juice of 2 fresh limes or 1 large lemon A* Cut papaya in half lengthwise. Peel and remove seeds. Slice into long crescent shapes. Cut into halves. A* De-stalk mulberries or youngberries, if using. Peel bananas and slice diagonally. Peel skin and pith from oranges, using a small sharp knife, then cut into each segment, cleanly removing flesh. A* Toss berries and fruits together very gently in a serving bowl with syrup. Strew with fresh rose petals. A* For the syrup: Combine all ingredients and simmer gently for five minutes. Remove and cool.