# individual weights of fruits can be varied but 250-350g
of prepared fruit per person should be catered for
250g papaya and/or paw-paw
250g sweet melon and/or pineapple
250g watermelon (Sugar Baby or other)
100g green and/or black grapes
juice of 1 lemon
50g pomegranate seeds
125g Bulgarian or Greek yoghurt
125g vanilla ice-cream
Peel, de-seed, core and remove any stalks & leaves from all fruit. Slice the fruit except for the strawberries & grapes; cut the granadillas in half into cups.
Arrange the fruit in separate rows on a large serving dish with the papaya, sweet melon & watermelon forming the centre and outer rows and the apples, oranges, strawberries & grapes in rows between.
Garnish with the cherries, pomegranate seeds & granadilla cups. Sprinkle the fruit (especially the apples) liberally with lemon juice to prevent browning.
Serve accompanied with the yoghurt and ice‑cream in separate matching bowls.
Serve the fruit platter and yoghurt as an accompaniment to breakfast.