Winter Fruit Bowl Recipes

Steps:

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

Steps:

• To section grapefruit, cut off the ends of the grapefruit, then use a long, thin-bladed knife to cut out the core.
• Resting one end of the grapefruit on a cutting board, cut off the peel in strips.
• Peel the grapefruit apart and simply lift or pull each segment off the membrane, working over a bowl to catch juices.
• Set grapefruit sections aside (should have about 3 cups).
• Add enough water to the reserved grapefruit juice to measure 1 cup.
• In a medium saucepan combine the 1 cup grapefruit juice, sugar, and marmalade.
• Bring to boiling, stirring to dissolve sugar; reduce heat.
• Add cranberries; cook and stir for 5-8 minutes or until skins pop.
• Remove from heat; cool.
• Add grapefruit sections.
• Cover and chill.
• Just before serving, slice bananas and stir into chilled grapefruit mixture.
• Garnish with fresh mint, if desired.

Steps:

• Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
• Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
• Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.