Fruit Salad
You can vary this recipe to include whatever fruit you have to hand – mango and passion fruit are great for adding tropical flavour. For a healthier version, omit the syrup or just use the juice from the two oranges in the recipe.
Method
Peel the oranges. Working on a plate or shallow bowl so that you catch the juice, remove as much of the outer membrane as you can (keep the oranges whole) and then slice thinly across each orange to create small discs. Put the prepared orange into a large serving bowl and set aside, keeping the juice handy.
To make the syrup, tip the orange juice into a measuring jug, then add the lemon juice and top up with enough water to make 100ml of liquid. Pour this into a saucepan along with the sugar, and heat until the sugar has dissolved, stirring regularly. Add the lemon zest and ginger and bring to the boil, then reduce the heat and simmer for 10 minutes. Turn off the heat and leave the syrup to cool.
While the syrup is cooling, remove the seeds from the pomegranate and peel and slice the banana, adding them to the orange in the serving bowl. Peel and slice the kiwi fruit, halve the grapes and add them to the bowl, too, then halve, core and chop the apple and the pear (we think they look nicest with the skin left on) and add to the rest of the fruit.
Pour the syrup over the prepared fruit, using a sieve to strain out the slices of ginger if preferred. Turn the fruit gently to ensure each piece is coated evenly in the syrup, then serve.
