This fresh fruit salad recipe can be prepared with the fruit of your choice. This fruit salad recipe uses a stock syrup and is served in frosted glasses with some pouring cream.
Getting everything ready
- Make the stock syrup and allow it to cool. Pour into a clean bowl.
- Wash and dry the fresh fruit (apple, pear and grapes).
- Cut off the top and bottom of the pineapple and cut away the rough outer skin and remove any little brown seeds that you find. Cut the pineapple flesh into about 1cm cubes and place in the syrup.
- Core the apple and cut it in half from top to bottom, then cut into thin slices. Add it to the syrup, leaving the red skin on to give the salad extra colour. Do the same with the pear.
- Thinly peel the kiwi fruit. Cut it into half and then cut it into thin slices. Add to the syrup.
- Cut the grapes in half, remove any seeds and add to the syrup.
- Using a sharp knife, cut away the peel and cut the orange into neat segments. Add to the syrup.
- Mix the fresh fruit salad and place it in the fridge.
- Just before you wish to serve your fresh fruit salad, peel and thinly slice the banana and mix it in to the salad.
- Serve the fresh fruit salad in chilled glasses with a little pouring of cream (unwhisked double cream) and a few physalis (optional).
Fresh fruit salad – did you know?
Don’t add the banana too early as it may turn brown and go soggy and spoil the look of the fresh fruit salad.
You can add a little sparkle to your glasses by coating the top edge with a little coloured sugar. Place a little sugar in a clean dish, add a touch of food colouring of your choice and mix well. Separate an egg, save the yolk and slightly beat the white with a dinner fork and pour into a shallow dish. Take the glass and lower the edge into the egg white. Shake off any excess and dip the glass into the coloured sugar. Shake off any excess and put it aside to set.
You could exchange the stock syrup for pure apple juice or unsweetened orange juice.