Peel and de-pith the grapefruit, cutting each segment into three, and cut the apple into similar-sized pieces. Clean and peel the pignuts and cut in half. Flavour with small pieces of wall pepper and mix together with the lemon juice. No pepper or salt is needed on this dish, which can be served as a starter or as a fruit salad to sharpen the palate after a rich meal.
© 1986 All rights reserved. Published by Macmillan.