Traditional Fruit Salad

[Guest guest]

Traditional Fruit Salad

 

 

600 g (21 oz) pineapple, peeled, chopped

800 g (28 oz) rockmelon (canteloupe), chopped

800 g (28 oz) seedless watermelon, chopped

250 g (9 oz) strawberries, hulled, quartered

200 g (7 oz) seedless green grapes

200 g (7 oz) seedless red grapes

4 passionfruit, halved

4 teaspoons lime juice

 

 

Place pineapple, rockmelon (canteloupe), watermelon, strawberries,

grapes, passionfruit pulp and lime juice in a large glass or ceramic

bowl. Toss to combine. Serve.

 

 

 

VARIATIONS: You could use other fruits in season such as mango, papaya

and blueberries.

 

NOTE: Fruit salad is best eaten the day it's made otherwise it will

become soggy and the fruit will lose its sweetness.

 

 

 

Serves 4.