Fruit salad

Ingredients 15
Servings 1


Serving Change
  • 125
    fresh blueberries
  • 15
  • 5
  • 425
    youngberries, and juice
  • 4
  • 1
    ripe melon or papino, peeled, seeded and chopped
  • 4
    ripe bananas, peeled and sliced
  • 1
    lemon, juice to sprinkle over bananas
  • 250
    strawberries, sliced, or whole Cape gooseberries
  • 4
    firm, ripe peaches, peeled and sliced
  • 1
    sweet pineapple, peeled and sliced
  • 2
    kiwi fruit, peeled and sliced
  • 2
    apples, cored and sliced
  • 6
    granadillas, halved and pulp removed
  • mint sprigs for decoration


1. Place blueberries in a saucepan and sprinkle with sugar. Mix cornflour with a little water and add to blue berries. Add youngberries and juice. Stirring gently, bring to boil and take off stove immediately. Cool completely, then chill. 2. Peel and segment 2 oranges. Squeeze juice from remaining oranges and strain to remove pips. 3. Layer fruit and berries in a bowl. Pour oranges juice over and add mint sprigs to decorate. Serve with Chantilly cream. 4. CHANTILLY CREAM: Chill 300 ml (1 1/5 cups) cream, add seeds of 1 vanilla bean or 5 ml (1 tsp) vanilla essence, and 20 ml (4 tsp) castor sugar. Beat until fairly stiff. Chill well.

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