Mango-Papaya Caprese with Lemon Balm Pesto

Wash the lemon balm and pat dry. Toast the pine nuts in a dry pan until golden brown and let them cool.

Place the lemon balm, toasted pine nuts, and olive oil in a food processor or finely puree with a hand blender. Season with a pinch of table salt and black pepper, then set aside.

Peel the mango and papaya, and remove the papaya seeds with a spoon. Slice both fruits into even, thin slices.