Each bowl is different. Each bowl is colourful. The first day eat the salad room temperature as it is just made, when each different fruit still retains its distinct flavour and has not yet chummied up with the crowd. After that eat it chilled, and marination will have occurred, intermingling. If it is to be served in one large lot for a party, then I suggest the chilled state. People have to be encouraged into considering something different. Individuals are easier to win over. Crowds are suspicious and will likely leave the 'not cool' fruit salad on the plate after one bite, thinking a step has been forgotten.
What to do and how to do it in great simple detail with the intent of helpful, cheerful sharing: put contents of a small can of grapefruit into a large bowl. De-seed and de-rind half a cantaloupe and half a honeydew melon and cut into generous bite-sized chunks. I find it easiest to cut melon by placing the half on its flat side, cutting into inch slices one way, then cutting into inch slices the other way. Of course they fall over during the ninety-degree turn but stick with the original thought and it works fine.
Add to grapefruit. Mix well. Do not avoid this step thinking to mix all at the end because you will get gangs of fruit: trust me: fruit can be mischievous.
Now take half a watermelon - large or small one depending on how much you like watermelon - twice the size of the half melons works for me. De-rind it and I can't recall the last time I actually saw a watermelon with seeds but if you happen to have one, then de-seed it. The method here is to quarter the watermelon, slice fruit away from rind but leave it sitting on rind, cut into slices one way, cut into slices other way, hold cut melon on rind over bowl and tip to dump fruit and juice: this lets the juice holds its own and not dribble away on counter or cutting board. Mix very very very well but gently as watermelon is a bit fragile and you want the chunks, not shreds.
Wash a pound of red sweet seedless grapes, de-vine and add. Mix a bunch.
This is the basic salad and perfect as is. Adding half a fresh papaya (do all the de- things) makes it exquisite.
There should be enough salad to fill four (at least) one litre (those are the big ones) yogurt containers and each one of these holds three large fruit salad servings, or four regular fruit salad servings.
Served in plain clear glass bowls shows off the fruit to its best advantage from all angles. Pottery bowls with a dark glaze on the inside like mauve or dark blue show off the top layer of fruit against a dramatic background - actually its more an aroundground. Choose what feels nicest.
In any case, add a dollop of yogurt and some rich milk to the salad and let it choose its place and amount on each spoonful. I use the European style yogurt that tastes homemade and the soya milk that is creamy and does not taste like beans.
Eat outdoors if you can.
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