Fresh Fruit Salad

Ingredients

• 1 pink grapefruit
• 1 orange
• 1 pomegranate
• 1 banana
• small bunch white grapes
• small bunch black grapes
• 1 kiwi
• 1 pear
• 1 apple
• sprig mint
• citrus juice (from above)
• 1 lime
• 100g/3½oz sugar
• 1 lemongrass
• 1 thumb-sized piece ginger

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the grapefruit, orange and lime, cutting away all the white pith. Segment the grapefruit and orange over a bowl to catch the juice, then squeeze the lime into the same bowl and set the juice aside.

2. Put the sugar, a splash of water, the lemongrass bruised and cut into short pieces, and the ginger sliced into thin coins into a small saucepan. Heat gently, stirring, until the sugar dissolves.

3. Simmer the syrup for about 5 minutes, then remove from the heat and let it cool completely.

4. Halve the white and black grapes. Peel and core the pear and apple and cut them into small cubes, tossing them in a little of the reserved citrus juice to stop browning.

5. Peel the banana and slice it. Peel the kiwi and cut it into small pieces. Add the banana and kiwi to the bowl with the other fruit.

6. Cut the pomegranate in half, then tap out and separate the seeds into a bowl, discarding the white membrane. Add the seeds to the fruit.

7. Strain the cooled syrup to remove the lemongrass and ginger, then stir the syrup and the remaining citrus juice into the fruit.

8. Tear the mint leaves, fold them through the salad, and chill for at least 30 minutes before serving.