2 large firm grapefruit
1 x 5 cm (1/2 inch) segment ripe Charentais or Ogen melon
1 x 8 oz (225 g) can pineapple cubes
1 orange
4 maraschino cherries
white or brown sugar or 3 tbsp medium dry sherry
1 x 5 cm (1/2 inch) segment ripe Charentais or Ogen melon
1 x 8 oz (225 g) can pineapple cubes
1 orange
4 maraschino cherries
white or brown sugar or 3 tbsp medium dry sherry
for the decoration
mint sprigs
method
1. Cut the grapefruit in half crossways and prepare as in the recipe for Grapefruit.
2. Remove the flesh from the halved skins, and snip out the membranes in the skins.
3. Keep the halved skins aside, and put the flesh in a basin.
4. Cut the melon flesh into 2 cm cubes, drain the pineapple, and prepare the orange like the grapefruit.
5. Halve the cherries.
6. Mix all the fruit with the grapefruit flesh in the basin.
7. Sweeten slightly if desired, or add the sherry.
8. Pile the fruit (with any juice or sherry) back into the grapefruit skins.
9. Chill before serving. Serve decorated with mint sprigs.
2. Remove the flesh from the halved skins, and snip out the membranes in the skins.
3. Keep the halved skins aside, and put the flesh in a basin.
4. Cut the melon flesh into 2 cm cubes, drain the pineapple, and prepare the orange like the grapefruit.
5. Halve the cherries.
6. Mix all the fruit with the grapefruit flesh in the basin.
7. Sweeten slightly if desired, or add the sherry.
8. Pile the fruit (with any juice or sherry) back into the grapefruit skins.
9. Chill before serving. Serve decorated with mint sprigs.
serving amount
serves 4
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