Ingredient:
1 small ripe pineapple
1 ripe charentais or cantaloupe melon
1 ripe mango
250 g (8 oz) seedless black grapes
150 ml (1/4 pint) pineapple and coconut juice or pineapple juice
125 g (4 oz) physalis (cape gooseberries)
2 ripe guavas, preferably pink- fleshed
2 Asian (nashi) pears
Method:
Cut the top and bottom off the pineapple. Remove the skin with a sharp knife, then cut out the brown eyes. Cut the pineapple lengthways into four and remove and discard the hard inner core. Cut the flesh into chunks and put into a large glass serving bowl.
Cut the melon into quarters, remove and discard the seeds with a spoon. Cut each melon quarter in half, remove the skin with a sharp knife, and flesh into chunks. Add to the pineapple.
Peel the mango, cut either side of the large flat stone, and neatly cut the mango flesh into pieces. Add to the bowl with the grapes. Pour over the fruit juice, cover, and chill in the refrigerator for about 4 hours, or overnight.
Peel back the paper lanterns on the physalis. Remove the fruits from about half of the physalis, wipe gently with kitchen paper, and add to the bowl.
Peel the guavas, halve the fruits, and remove the seeds. Cut the flesh into neat pieces and add to the bowl. Peel and quarter the pears, remove the cores, and slice the flesh neatly into the bowl.
Stir the fruits gently together, making sure the pear is submerged in juice or it will discolour. Cover and chill in the refrigerator for about 1 hour. Transfer to small serving bowls and serve chilled, decorated with the remaining physalis.
1 small ripe pineapple
1 ripe charentais or cantaloupe melon
1 ripe mango
250 g (8 oz) seedless black grapes
150 ml (1/4 pint) pineapple and coconut juice or pineapple juice
125 g (4 oz) physalis (cape gooseberries)
2 ripe guavas, preferably pink- fleshed
2 Asian (nashi) pears
Method:
Cut the top and bottom off the pineapple. Remove the skin with a sharp knife, then cut out the brown eyes. Cut the pineapple lengthways into four and remove and discard the hard inner core. Cut the flesh into chunks and put into a large glass serving bowl.
Cut the melon into quarters, remove and discard the seeds with a spoon. Cut each melon quarter in half, remove the skin with a sharp knife, and flesh into chunks. Add to the pineapple.
Peel the mango, cut either side of the large flat stone, and neatly cut the mango flesh into pieces. Add to the bowl with the grapes. Pour over the fruit juice, cover, and chill in the refrigerator for about 4 hours, or overnight.
Peel back the paper lanterns on the physalis. Remove the fruits from about half of the physalis, wipe gently with kitchen paper, and add to the bowl.
Peel the guavas, halve the fruits, and remove the seeds. Cut the flesh into neat pieces and add to the bowl. Peel and quarter the pears, remove the cores, and slice the flesh neatly into the bowl.
Stir the fruits gently together, making sure the pear is submerged in juice or it will discolour. Cover and chill in the refrigerator for about 1 hour. Transfer to small serving bowls and serve chilled, decorated with the remaining physalis.
