Method
To make dressing combine apple and lemon juice with the beaten egg/sugar and paprika in a bowl and set over a pan of boiling water. Cook whisking constantly for about 5 minutes until thick. Pour into a serving jug and cool. Then pop in refrigerator.
Quarter and core but do not peel apple and pear. Dice and place in a bowl with some lemon juice. Mix well and cover the dish and chill.
Peel orange and remove any pith. Cut into slices and place in a separate bowl.
Skin, stone and slice peach and add to orange slices and toss with remaining lemon juice. Chill.
Wash strawberries and cut in half or quarters, chill.
To cut the melon – use a sharp knife and cut a little from the base to help it stand firm if necessary.
Cut segments from the melon from top to bottom (6 – 8 sections) two thirds of the way down to resemble the petals of a flower.
Carefully scrape out the seeds with a metal spoon and brush the melon flesh with a little lemon juice. Wrap in foil and chill until required.
To Serve
Just before serving, place melon on a large plate. Drain the diced apple and pear and combine with the other chilled fruit. Pile all the fruit into the melon, any surplus put around the base.
Decorate with sprigs of fresh mint. Cut a wedge of melon to accompany each portion of fruit you serve.
Pass round the paprika dressing separately in the serving jug. (The paprika brings out the full flavour of the strawberries in this sweet salad)
Supplied by Ian Senior of Keelings
Summer Fruit Salad with Paprika Dressing
