Summer Fruit Cup

Name: Summer Fruit Cup
Prep time: 50 min
Total time: 50 min
Yield: 6 people
Cuisine: South African
Ingredients: 400 g watermelon flesh, pips removed; 300 g ripe but firm mango flesh; 300 g peeled and cored pineapple; 200 g seedless grapes; 120 ml freshly squeezed orange juice; 30 ml freshly squeezed lime juice; 10 ml honey, optional; 15 ml finely sliced fresh mint leaves; 6 small mint sprigs, for serving

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50 min totalPrep: 50 min Serves 6 people Dessert

This Summer Fruit Cup recipe brings together ripe watermelon, mango, pineapple and grapes with a little orange and lime juice. It is a lovely fit for a hot South African Christmas, when something cool and juicy often feels more welcome than a rich pudding. Serve it in small glasses so everyone gets a colourful mix of fruit and a spoonful of the citrus dressing.

The trick is to use ripe but firm fruit and keep the pieces small enough to eat comfortably with a teaspoon. Most of the chopping can be done earlier in the day, leaving only the dressing and mint to add before serving. Taste the fruit first: a particularly sweet batch may not need any honey at all.

Ingredients

Servings6

Fruit

400 g watermelon flesh, pips removed
300 g ripe but firm mango flesh
300 g peeled and cored pineapple
200 g seedless grapes

Citrus dressing and garnish

120 ml freshly squeezed orange juice
30 ml freshly squeezed lime juice
10 ml honey, optional
15 ml finely sliced fresh mint leaves
6 small mint sprigs, for serving

Instructions

1
Cut the watermelon, mango and pineapple into roughly 1.5 cm pieces. Halve the grapes lengthways.
2
Place the prepared fruit in a large bowl, cover and refrigerate for 30 minutes, or until pleasantly cold.
3
Whisk the orange juice and lime juice together in a small jug. Taste with a piece of fruit, then whisk in the honey only if the mixture needs sweetening.
4
Shortly before serving, pour the dressing over the chilled fruit and add the sliced mint.
5
Fold together gently with a large spoon, taking care not to crush the watermelon or mango.
6
Divide the fruit and dressing between six small serving glasses or bowls. Top each with a mint sprig and serve straight away.

Nutrition (per serving)

Calories: 115 kcal
Carbohydrates: 29 g
Protein: 1.3 g
Fat: 0.4 g
Saturated fat: 0.1 g
Sugar: 25 g
Fibre: 1.9 g
Sodium: 3 mg
Cholesterol: 0 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

For Christmas lunch, cut the mango and pineapple and halve the grapes up to 8 hours ahead. Keep them covered in the fridge, with the watermelon in a separate container to stop its juice pooling around the other fruit.
Chill the serving glasses if you have fridge space. Add the dressing and mint just before taking the cups to the table.
Firm nectarines or peaches can replace the mango by weight. Remove their stones and cut them shortly before serving to limit browning.
Keep the cups refrigerated until needed. For an outdoor buffet, nestle them in a tray of ice and replenish in small batches; do not leave cut fruit unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 32°C.

Frequently asked questions

Can I make the whole fruit cup the night before?

It is better assembled on the day. You can mix the citrus juices the night before and refrigerate them in a sealed container, but dressed fruit will soften and release juice as it stands.

Can I leave out the honey?

Yes. Ripe summer fruit and orange juice are often sweet enough on their own. Taste before adding honey; the nutrition estimate includes it.

How long will leftovers keep?

Refrigerate leftovers promptly in a sealed container and eat within 24 hours for the best texture. The fruit will become softer and juicier. Discard any portions that have stood out beyond the times given above.

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