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Cook The Perfect... Fruit Salad with Paul Heathcote

Fruit salad is perfect for summer dining and can be a quick, easy and healthy desert to make. Faced with the challenge of creating an 'interesting' version, North West chef Paul Heathcoate has come up with a tropical fruit salad.

Fruit Salad

Pineapple, mango, papaya, kiwi and passion fruit all go into this delicious dish with some of those fruit salad staples... blue berries, melon and banana and orange, brings an exotic mix of fruit to the Woman's Hour studio.

 

 

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Tips and techniques

  1. Make a juice that is slightly acidic to prevent early browning of the softer fruits. For his tropical fruit salad he suggests a combination of orange and passion fruit juice.
  2. For a winter fruit salad, why not add some dried fruit that has been steeped overnight in alcohol.
  3. If your bananas are unripe, put them in a bag with some avocados overnight and they'll be ripe in the morning.

Ingredients

  • 1/2 pineapple
  • 1 mango
  • 1 papaya
  • Small Galia or Ogen melon
  • 2 kiwis
  • 2 passion fruit
  • Punnet of blueberries
  • 1 banana
  • 1 orange
  • Dried coconut slices

Serves 4

Top & tail the pineapple so it has a firm flat base by using a sharp serrated knife. Remove the outside husk by running the knife lengthways down the pineapple and cut in half horizontally. Clingfilm one half and save in the fridge. Cut the remaining pineapple into quarters lengthways. Remove the tough central core from each piece and chop into bite size pieces.

Slice the mango lengthways to form 4 uneven pieces - (it is never easy to pick out exactly where the stone is). To remove the flesh take the point of a sharp knife and criss cross the fruit whilst the skin still remains. Now remove the fruit from the skin by sliding your knife just over the top of the skin (it is a little like skinning fish).

Top & tail the papaya and run a knife over the skin similar to the pineapple, cut in half lengthways and remove the seeds - chop into bite size pieces.

Cut the melon in half horizontally, scoop and remove the seeds and with the aid of a dessertspoon scoop curls of melon until all the flesh is removed.

Top & tail the kiwi and remove the skin similar to the pineapple and slice into 5 pieces.

Scatter in the blueberries.

Peel and slice the banana, juice the orange and pour over the remaining fruit salad and lightly toss the fruit to avoid breaking it.

Cut the passion fruit into half, and scrape over the fruit.

Finally, scatter over the dried coconut slices and the salad is ready to serve.

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