Typical nutritional content (per portion)
For the Passion Fruit Cream:
4 passion fruit
200g (7oz) carton half fat crème fraîche
Finely grated rind of ½ small orange
2 tablespoons freshly squeezed orange juice
1 tablespoon icing sugar, sifted
For the Fruit Platter:
2 ripe nectarines or peaches
2 red-skinned apples
1 bunch of green or red grapes
4 ripe figs
1 ripe small melon (such as Galia)
1 star fruit
100g (4oz) strawberries
1 small pomegranate
Plenty of crushed ice, to serve (optional)– place ice-cubes in a plastic bag and crush with a rolling pin
For the passion fruit cream, cut the passion fruit in half and scoop out the pulp into a bowl. Beat the crème fraîche with a spoon until smooth and then whisk in the orange rind and juice with the passion fruit pulp and icing sugar so that the mixture remains softly whipped. Spoon the mixture into a small serving bowl, cover with cling film and set aside to chill and firm up in the fridge.
Cut the fruit into one-portion pieces, discarding any seeds and stones. The pomegranate needs to be cut in half and the seeds removed, discarding the yellow pith. Place the prepared fruit on a tray, cover with cling film and chill in the fridge until just before you are ready to serve.
Cover a large, round plate or tray with lots of crushed ice and nestle a bowl of passion fruit cream in the centre. Arrange the chilled prepared fruits attractively on the ice and serve immediately.
