Name: Fruit boat
Yield: 12 servings
Cuisine: Braai
Ingredients: 1.00 watermelon; 500.00 g strawberries; 1.00 pineapple peeled; 2.00 apples green, cored; 2.00 apples red, cored; lemon juice; 4.00 bananas sliced; 2.00 orange peel, julienned; 410.00 g peaches slices; 1.00 mandarin tinned, segments; 1.00 kiwi fruit sliced; fresh mint; 250.00 ml ginger ale; 115.00 g granadillas pulp

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Ingredients (14)

1.00	watermelon
500.00 g	strawberries
1.00	pineapple — peeled
2.00	apples — green, cored
2.00	apples — red, cored
	lemon juice
4.00	bananas — sliced
2.00	orange — peel, julienned
410.00 g	peaches — slices
1.00	mandarin — tinned, segments
1.00	kiwi fruit — sliced
	fresh mint

SAUCE (optional)

250.00 ml	ginger ale
115.00 g	granadillas — pulp

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Method:

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.