Ingredient:
60 g (2 oz) caster sugar
90 ml (3 fl oz) water
Pared zest of ½ lemon
2 pink grapefruit
2 oranges
250 g (8 oz) seedless green grapes, halved
2 ripe pear, peeled, cored, and sliced
2 bananas, sliced

Method:
Put the sugar and measured water into a saucepan and heat gently until the sugar has dissolved. Add the lemon zest and bring the syrup to a boil. Boil for 1 minute, then strain into a serving bowl. Leave to cool.

Using a sharp serrated knife, cut the peel and pith from each grapefruit and orange. Remove the segments by cutting between each membrane. Add the segments to the bowl.

Add the grapes, pears, and bananas to the serving bowl and gently mix to coat all of the fruit in the sugar syrup.

Cover and chill the fruit salad for up to 1 hour before serving.

Summer Berry Salad
Cut 750 g (1 ½ lb) strawberries in half, then mix them with 250 g (8 oz) raspberries and 250 g (8 oz) blueberries. Sift 3 tbsp icing sugar over the fruit, and pour the juice of 2 oranges on top. Stir gently, cover, and chill for 1 hour.