Prep 1 hr
Cook 0 mins
This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat!
- 1 charentaise melon or 1 other local melon, peeled and diced
- 56.69 g green seedless grapes
- 1 red apple, cored but not peeled
- 1 green apple, cored but not peeled
- 1 orange
- 1 banana
- 28.34 g black currants
- lemon juice
- peach syrup (made up with cold water to 5 fl.oz. )
- fresh mint sprig
- fresh angelica leaf
- Cut the apples into bite sized pieces and the bananas into slices - then squeeze a little lemon juice on them.
- Add the grapes, melon chunks, segmented orange and blackcurrants.
- Pour the peach juice over the fruit and leave to stand for at least an hour before serving.
- Garnish with fresh mint leaves or sprigs and anglelica leaves. Serve with single pouring cream or yoghurt.