This is a fantastic fresh summer breakfast.
I have prepared it with peeled and shredded apples as well but I think the best combo is the peach-grapefruit-banana.
For a kick pour a tablespoon of Udo's oil on top of each portion - in this case I would suggest to skip the coconut / palm oil otherwise it will be too heavy.
2 ripe bananas
1 large pink grapefruit
6 large peaches
juice and zest of one lagrish lemon
1 level tablespoon of dried tarragon
pinch of Himalayan pink salt
2-3 tablespoons of raw agave syrup
2 tablespoons of extra virgin coconut or red palm oil
Mash the bananas and mix them with the juice and flesh of the grapefruit.
Add the zest and juice of the lemon and all the other ingredients to the mixture except for the peaches and mix everything well. Sometimes I add a pinch of cayenne and cinnamon to the mixture - you may want to be very light handed with these as the tarragon and the grapefruit has to dominate the flavours.
Stone and dice the peaches and mix them in as well .
Let it cool in the fridge at least a couple of hours before serving.