Fruit salad

A can of fruit can be transformed into a special–tasting fruit salad with the minimum of effort. Here, lychees are enhanced with stem ginger and the zest and juice of fresh lime for an Asian flavour, then tossed with crisp apple, oranges and black grapes from the fruit bowl.

Fruit salad


  • 1 can lychees in syrup, about 425 g
  • 3 pieces glacé ginger, cut into fine strips, plus 2 tablespoons syrup from the jar
  • grated zest and juice of 1 lime
  • 2 oranges
  • 200 g black grapes, halved and seeded
  • 1 red apple, cored and chopped
  • fine shreds of lime zest to serve


  1. Drain the lychees in a sieve set over a bowl.
  2. Discard half of the syrup that has drained into the bowl, then add the lychees.
  3. Stir in the glacé ginger and syrup, and the lime zest and juice.
  4. Working over a bowl to catch the juice, peel the oranges, removing all the bitter white pith, then cut them into segments between the membranes.
  5. Add the segments to the bowl.
  6. Squeeze the membrane and add the juice to the bowl.
  7. Stir in the grapes and apple and toss to mix.
  8. Pile the salad into small bowls to serve, decorated with shreds of lime zest.

Serves 4
Preparation: 20 minutes


Fresh fruit and desserts

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