Fresh fruit salad for breakfast, dessert and an always healthy snack

Fresh fruit is always welcome in our house, although I did wonder what we were going to do with a large tray (several kilos) of nectarines in season recently - we did manage with a bit of help from friends! It is a staple at breakfast, and a lovely palate-cleansing dessert after lunch or dinner, when you might want to add a bit of cream or ice-cream for an extra treat.

There's no set list of ingredients, just use whatever fruit you have available, that is in season or you feel like. This quick fruit salad for breakfast, to go with our scrambled eggs and bacon, used our last :-( homegrown pear, some homegrown grapes, plus 2 nectarines and the rest of a super-sweet Charantais melon. I normally use at least 3 or 4 different fruits, as this offers a variety of flavours and textures, as well as something for everyone. No added sugar or water is needed at all, just give the floor to the bursts of fresh goodness!

Serves: 3-4 people

Time to prepare/cook: Approximately 10-15 minutes depending on how much fruit you have to chop

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Ingredients

• 3-4 different types of fruit (more if you want), allowing roughly 1 fruit portion per person (plus 1 portion extra to ensure you have plenty), e.g. 1 pear, 1 apple, 1 nectarine/peach, 50-75g berries/grapes, 1/4 small melon

• That's it! Unless you maybe want cream or ice-cream when serving fruit salad as a dessert

• Pots & pans needed: Chopping board, sharp knife, serving bowl

Method

• Wash all the fruit first, even the ones where you will be removing the skin, as these can dirty the chopping board even as you prepare them

• Peel the fruit when needed and chop each fruit (except small berries) into bite sized pieces

• Pee!

• Put all the fruit into the serving bowl, mix and serve!

• If you have left-over fruit salad, put it into a sealed container in the fridge, where it will be good for a day or two; allow it a few minutes to warm up again once you take it out of the fridge so the flavours are not muted