1. Mix Wild Blueberries with sugar and zest of a lime and let defrost.
2. Lightly roast the coconut chips in dry pan with no oil. Cool.
3. Cut melon into thin pieces without the rind. Arrange melon and Wild Blueberries on a plate. Sprinkle with coconut and pistachios.
4. Garnish with mint leaves.
2 cups Wild Blueberries
2 tablespoons sugar
Zest of 1 lime
1 ounce coconut, shredded (optional)
3 tablespoons chopped pistachios
Fresh mint leaves for decoration
Prep Time: 15 minutes