Fresh fruit salad is a great thing, it’s quick to make, looks great, tastes delicious, goes a long way towards your “five a day” and is versatile. This morning we had some for breakfast and the remainder will be used this evening with the pavlova for pudding. For that reason I don’t tend to use fruit which browns, like apple or banana. I do use some tinned fruit as a base, such a mango, peach and mandarin segments, topping it up with whatever fresh fruit you have. The trick is use lots of different colours and textures – and don’t serve it straight from the fridge. It’s more flavoursome if closer to room temperature.