Fresh fruit salad recipe
information
Preparation time: 25 minutes, plus chilling,
Cooking time: 4 minutes,
Calories: 83 per portion
ingredients
2 tablespoons honey
120 ml (4 fl oz) water
thinly pared rind and juice of 1 lemon
1 red dessert apple, quartered and cored
1 pear, quartered and cored
1 banana
1 small pineapple
2 oranges
100 g (4 oz) black grapes, halved and seeded ,
100 g (4 oz) strawberries, sliced
120 ml (4 fl oz) water
thinly pared rind and juice of 1 lemon
1 red dessert apple, quartered and cored
1 pear, quartered and cored
1 banana
1 small pineapple
2 oranges
100 g (4 oz) black grapes, halved and seeded ,
100 g (4 oz) strawberries, sliced
method
1. Put the honey, water and lemon rind in a small saucepan. Bring to the boil, simmer for 2 minutes, then strain and leave to cool. Stir in the lemon juice.
2. Slice the apple, pear and banana into a bowl, pour over the lemon syrup and stir to coat the fruit.
3. Peel the pineapple with a sharp knife and cut the flesh into sections, discarding the central core. Peel the oranges, removing all pith, and divide into two segments. Add to the bowl with the pineapple, grapes and strawberries and mix.
4. Turn into a glass dish and chill until required.
It is essential to use fresh strawberries in this fruit salad but canned pineapple could be substituted for fresh if this is not available. Choose a variety which is canned in natural juice, not syrup.
2. Slice the apple, pear and banana into a bowl, pour over the lemon syrup and stir to coat the fruit.
3. Peel the pineapple with a sharp knife and cut the flesh into sections, discarding the central core. Peel the oranges, removing all pith, and divide into two segments. Add to the bowl with the pineapple, grapes and strawberries and mix.
4. Turn into a glass dish and chill until required.
It is essential to use fresh strawberries in this fruit salad but canned pineapple could be substituted for fresh if this is not available. Choose a variety which is canned in natural juice, not syrup.
serving amount
serves 8
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