A Coloured Fruit Salad


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I love serving bowls of colour. You could use all green fruits: say, kiwi, melon, green apples with some berries for contrast. Or golden mangoes, pineapples and oranges with a handful of strawberries thrown in. Figs are also lovely in here — you can add anything you like as long as you use beautiful juicy sweet fruit that smells gorgeous and is the freshest of the fresh. Serve this on its own or with a scoop of strawberry sorbet or vanilla ice cream.


  • 700 g(1 lb9 oz) watermelon
  • 200 g(7 oz) cherries, stoned
  • 200 g(7 oz) small strawberries, hulled
  • 2 smooth-skinned peaches or nectarines, stoned and sliced
  • 1 pomegranate
  • juice of 1 orange
  • 2 tablespoons caster (superfine) sugar


Cut up the watermelon into nice-sized chunky slithers and remove the seeds. Put in a bowl with the cherries, strawberries and peaches. Halve the pomegranate and squeeze the juice from one half into the bowl. Carefully pick out the seeds from the other half, making sure there is no white pith attached, and add to the bowl. Add the orange juice and sugar and mix together gently but thoroughly.