Fruit boat

Recipe from: 12/17/1992 12:00:00 AM
Ingredients 15
Servings 2


Serving Change
  • 1
    large, oblong-shaped watermelon
  • 500
    strawberries, rinsed
  • 1
    large pineapple, peeled
  • 2
    green apples, cored
  • 2
    red apples, cored
  • lemon juice
  • 4
    bananas, sliced
  • 2
    oranges, rind and pith removed
  • 410
    peach slices
  • 1
    can mandarin segments
  • 1
    can kiwi fruit slices
  • sprig fresh mint
  • 250
    ginger ale
  • 115
    granadilla pulp


Cut a lid about one third from the top of the watermelon. Hollow out the bottom part of the watermelon by scooping out balls of the red flesh or cubing it. Set aside. Reserve a few whole strawberries, keeping the stalks intact. Remove the stalks of the remaining strawberries and halve the berries. Cut the pineapple into small wedges. Thinly slice the unskinned apples. Sprinkle the apple and banana slices with a little lemon juice to prevent discolouration. Cut the oranges into segment. Drain the peach slices, mandarin segments and kiwi fruit slices, but reserve the syrup. Arrange the canned fruit and prepared fresh fruit in the hollowed-out watermelon. Decorate with the whole strawberries and sprigs of mint if preferred. Blend the ingredients for the sauce, add the drained syrup if desired, and pour over the fruit just before serving. Alternatively, the sauce can be served separately in a glass jug. A scoop of ice cream or fruit yoghurt goes well with the fruit salad. Serves 10-12.

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