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Tropical fruit salad with raspberry and orange sauce

Tropical fruit salad with raspberry and orange sauce

Name: Tropical fruit salad with raspberry and orange sauce
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 3 kiwi fruit, peeled; 1 small mango; 1 small papaya; ½ small pineapple; 3 clementines; 3 passion fruit, halved; For the sauce; 225g frozen raspberries, thawed; 50g caster sugar; Finely grated zest of ½ orange

Easy
February 2006

Easy
February 2006

Serves 6
Ready in 15-20 minutes

Packed with vitamin C from kiwi, mango and papaya, this tropical fruit salad is sweet, nutritious and oh-so-colourful.

Dairy-free recipes
Gluten-free recipes

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Ingredients

3 kiwi fruit, peeled
1 small mango
1 small papaya
½ small pineapple
3 clementines
3 passion fruit, halved

For the sauce

225g frozen raspberries, thawed
50g caster sugar
Finely grated zest of ½ orange

Ingredients

3 kiwi fruit, peeled
1 small mango
1 small papaya
½ small pineapple
3 clementines
3 passion fruit, halved

For the sauce

225g frozen raspberries, thawed
50g caster sugar
Finely grated zest of ½ orange

Method

Cut each kiwi fruit into 8 chunks. Peel the mango and slice the fruit away from the stone. Cut into small chunks. Peel, halve and deseed the papaya and cut into small chunks. Slice the top and bottom off the pineapple and cut away the skin. Cut the fruit in half and set one half aside for later. Cut the other half into quarters, remove the core and chop the rest of the fruit into small chunks. Cut the top and bottom off each clementine and then slice away all the skin and bitter white pith. Slice either side of each fruit segment to release them.
Arrange the fruits on a large serving plate. Scoop out the passion fruit pulp and spoon over the other fruits. Cover and chill.
Make the sauce. Put the raspberries, sugar and zest into a bowl and crush with a fork into a purée. Rub through a sieve into a clean bowl. Chill. Drizzle over the fruits to serve.

Method

Cut each kiwi fruit into 8 chunks. Peel the mango and slice the fruit away from the stone. Cut into small chunks. Peel, halve and deseed the papaya and cut into small chunks. Slice the top and bottom off the pineapple and cut away the skin. Cut the fruit in half and set one half aside for later. Cut the other half into quarters, remove the core and chop the rest of the fruit into small chunks. Cut the top and bottom off each clementine and then slice away all the skin and bitter white pith. Slice either side of each fruit segment to release them.
Arrange the fruits on a large serving plate. Scoop out the passion fruit pulp and spoon over the other fruits. Cover and chill.
Make the sauce. Put the raspberries, sugar and zest into a bowl and crush with a fork into a purée. Rub through a sieve into a clean bowl. Chill. Drizzle over the fruits to serve.