2 Galia melons 1 large papaya 1 mango 2 Sharon fruits 1 large banana good squeeze lemon juice 4 yellow plums 2 nectarines 12 mint leaves 1/4pt/150ml Champagne or sparkling wine
Instructions
1) The fruits need to be prepared first.
2) Halve and deseed melons and scoop out into balls or chop. Place in a large bowl. Halve papaya and remove black glossy seeds. Scoop into small sized balls and discard skin. Add to melon.
3) Mangoes are quite tricky to prepare. Place the fruit down flat on a worktop. Place your hand over the length of it. Using a sharp knife, cut above the stone, parallel to your hand to remove a thick slice. Turn fruit over and repeat on the other side. Mangoes have huge flat stones-more stone than fruit, in fact. Next slice the flesh away from the skin and cut into slivers. Add to bowl.
4) Remove calyxes from the Sharon fruit and cut into chunks. Peel and slice banana and sprinkle with lemon juice.
5) Remove stones from plums and nectarines and slice. Add these to bowl with mint leaves.
6) Add wine and turn fruit over in this. Chill before serving.
