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    Tropical Fruit Salad

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    Tropical Fruit Salad

    Serves: 2


    • 1 large orange
    • 1 ripe mango
    • 5 lychees, peeled and stoned
    • 6 physalis, papery husks removed
    • 1 granadilla
    • 1 baby pineapple, peeled
    • 1 banana
    • Optional
    • A dash of rum and icing sugar to taste


    1. Cut off the top and bottom of the orange before cutting away its skin, so that you remove all the pith with the skin. Hold above a bowl and neatly cut each segment away from its casing, so that the fruit and its juice fall into the bowl. When you have finished, squeeze any juice from the empty casing.
    2. Peel the mango with a sharp knife. Cut the flesh away from its stone in four pieces, then slice. Add to the orange with the stoned lychees, the halved physalis and the granadillo pulp.
    3. Quarter the pineapple lengthways and, if you find the core too tough for your taste, cut it away, otherwise leave and cut each quarter into neat slices. Mix into the fruit, cover and chill overnight.
    4. The next morning, slice in some fresh banana and, if you are feeling very festive, add a dash of rum and icing sugar.

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