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Ingredients:

Serves 4

1 papaya, washed
1 ripe mango, washed
1 banana, sliced
2 kiwi fruits, peeled and sliced
A handful of strawberries, washed and hulled
2 tsp lime juice
2 tsp demerara or brown sugar

Preparation:

Peel the papaya with a knife, cut it lengthwise, scoop out the seeds and chop into 2cm/1in pieces.
Slice the mango lengthways either side of the large flat stone. Place the two sides flesh side up and make criss-cross cuts into the flesh without cutting through the skin.

Push the skin gently to make the cubes stand out, then cut away the segments of flesh.
Combine the papaya and mango along with the other ingredients in a bowl. Cover the bowl with cling film and refrigerate. Remove from the fridge about 30 minutes before serving to allow the salad to return to room temperature. Mix well before serving. This can be refrigerated, covered for up to 2 days.