Do not peel and slice the bananas until there is plenty of juice in the salad to coat them. The flesh quickly goes brown when exposed to air.
ingredients
serves 4
1 medium, ripe melon, about 1 1/2 pound
2 medium oranges with peel and pith pared off, segments cut from membranes and any pips removed
1/2 pound strawberries, hulled and sliced
6 ounce seedless green grapes, peeled and halved
1 1/2 level teaspoons finely grated orange rind
4 fl oz freshly squeezed and strained orange juice
2 medium bananas
Fresh mint sprigs for decoration
method
1. Halve and de-seed the melon, take out the flesh with a melon scoop and put the balls into a large bowl. Mix in the orange segments.
2. Stir the strawberries, grapes and orange rind into the salad and pour on the orange juice.
3. Peel and slice the bananas and mix them gently into the salad. Cover and refrigerate for 1 - 2 hours, until 30 minutes before serving.
4. Just before serving, spoon the salad into a serving bowl and decorate it with the mint.
You may prefer to serve the fruit salad in individual serving bowls and top each with a sprig of mint.
For a sweeter fruit salad, you can add 1 level tablespoon of golden Seedless white raisins.
For a special occasion you can hand round a small bowl of Greek yoghurt for each diner to have a spoonful with the salad.
