Looking at this, through glass, glinting in the sun, you may wonder if you’re about to eat a fruit salad or a heap of crimson and violet jewels. What a sight to wake up to! Wonderfully refreshing and cleansing especially on a weekend morning following a night of alcoholic and other excesses.  If you can’t get red dragon fruit, substitute with red plums, cherries or just double the amount of your favourite of the other fruit.  The smidgeon of alcohol this contains is my brand of “hair of the dog” or culinary homeopathic therapy. If you object, a teetotaller’s version would be every bit as wonderful.

Preparation : 20 minutes        Serves : 2 - 4

1 ½ teacups red watermelon chunks                          
1 ½ teacups h
alved or quartered hulled strawberries
1 ½ teacups whole raspberries 
1 ½ teacups p
eeled red dragon fruit chunks                
½ teacups Kirshwasser (cherry flavoured liqueur)  
¼ teacup lemon juice                                              
4 levelled Tbsp castor sugar (or to taste)                                          
Desired amount whole or shredded fresh mint or sweet basil leaves for garnishing (optional)              

  • Put all the fruit in a large bowl.
  • In a separate small bowl, combine the Kirshwasser, lemon juice and sugar and stir until sugar dissolves.
  •  Pour liquid all over fruit and stir gently but thoroughly, turning fruit over, until well combined.
  • Cover fruit with cling film and refrigerate at least 1 hour before serving.
  • When ready to serve, transfer mixture to an attractive serving bowl or individual bowls or glasses and garnish with the mint or basil.
  • Serve as is or with a dollop of crème fraiche, fromage frais or mascarpone.