Preparation

1. Preheat oven to 100°C. Beat the egg whites until stiff. Add the sugar a little at a time, beating constantly.

2. Place the meringue in a piping bag fitted with a small, smooth tip, or alternatively, in a freezer bag. Place small meringue domes on a baking sheet lined with parchment paper.
   Sprinkle each dome with a little freshly ground pepper.

3. Bake for 1 h. Remove from the oven and leave to cool before gently peeling off the mini meringues.

4. Peel the kiwis, melon and pineapple. Cut into cubes.

5. Hull the strawberries and cut into 2 or 4 depending on their size.

6. Divide the blueberries between 6 jars. Add a layer of kiwifruit to each jar and season lightly with fleur de sel. Add the diced pineapple and melon and season lightly with salt.

7. Finish with a layer of raspberries and strawberries, season again with a little salt and a few mini meringues with pepper.

Tips :

Tip 1: For a fresh fruit salad, place the fruit in the fridge 2 h before preparing. You can also make the jars without adding the meringues and keep them in the fridge.

Tip 2: Depending on your taste, you can use different types of pepper, such as white Penja pepper or Voatsiperifery pepper.