Prepare 2.2 lb of the selected ripe fruit or mixture of several fruits by removing hulls, stalks, stones etc. Wash, drain and make into a puree in a food processor or blender with 2 1/2 oz or more of icing sugar and the juice of 1 lemon or lime; if necessary, pass through a fine sieve.

The resultant sauce should be fairly thick, smooth, hold the colour of the fruit used and contain all its essentials.

Serve cold with all kinds of cold desserts, ice cream sweets and pastries.