Mum's Fruit Salad

Method

1. 1
   Peel and stone or core the peaches, pears and mango. Cut them along with the apricots and strawberries into small cubes of about 1 cm. Even-sized if possible.

   💡 Tip

   This step makes all the difference. If you think it's small enough, cut it one more time. No large chunks: that's the rule.
2. 2
   Cut the pomegranate in half and tap the skin with a spoon over the bowl to release the seeds.

   💡 Tip

   Do this over a deep bowl and protect your clothes: pomegranate juice stains absolutely everything.
3. 3
   Combine all the fruits in a large bowl. Add the freshly squeezed orange juice, the passion fruit pulp and the sugar. Stir gently. Place the raspberries on top last without mixing them in.

   💡 Tip

   The sugar isn't there to sweeten: just to draw out a little juice from the fruits. With good ripe fruit, half a tablespoon is more than enough. Raspberries go in last so they don't get crushed.
4. 4
   Cover and refrigerate for at least 1 hour before serving.

   💡 Tip

   A few hours in the fridge is even better: the juices combine and the flavours really develop.