Is there anything more refreshing to dine on in the morning sunlight than fruit salad? It’s like a morning palate cleanser, clearing up your mind after a long languid lie in. Gone are the days when fruit salad was in a large Pyrex bowl, filled with halved grapes and soggy banana; the fruit salad of the future is pretty, sweet and full of grown up textures. Raw rhubarb, one of the highlights of the season, is julienned, macerated overnight with ruby blush grapefruit and served with pretty last minute additions. Fresh orange, segmented and served with its juice, is added alongside little lemon diamonds, glistening like tart jewels. A last minute addition of frozen berries are sprinkled over, acting like fruity ice cubes that cool the dish down for the morning. Topped off with a delicate chiffonade of mint, this is a breakfast for kings. Goodbye mushy banana, there’s a new fruit salad in town.
You Will Need
1 10cm piece of rhubarb
1 ruby blush grapefruit
1 slice of lemon
A small handful of frozen berries
A small handful of mint leaves
Caster sugar, if required
Place the stick of rhubarb on a chopping board, flat side down and slice lengthways into thin strips. Cut each strip into three matchsticks and place in a bowl.
Top and tail the grapefruit with a serrated sharp knife, and carefully cut down the skin, removing the bitter pith and exposing the flesh. Using a small vegetable knife, cut into each segment and tease out the slices of grapefruit. Once finished, add to the bowl of rhubarb and squeeze over the skins and pith to extract any extra juice. Cover with clingfilm and leave to macerate for at least 20 minutes, but preferably overnight.
Once ready to eat, segment the orange in the same way as the grapefruit and add to the bowl. Carefully cut the skin off the lemon slice and with your fingers, pull out the little segments and add to the fruit. Toss the salad together and taste; if you prefer your fruit a little sweeter, add a sprinkling of caster sugar.
Transfer to a bowl and sprinkle over the frozen berries. Roll up the mint leaves loosely and slice into ribbons. Sprinkle over the salad and serve.
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