A dazzling salad for a winter’s dessert, or as something with which to start the day.
Halve 8 passion fruit, scoop out the seeds and juice with a spoon into a mixing bowl. Halve and squeeze 4 clementines, or 1 large orange, and stir into the passion fruit.
Crack 6 cardamom pods and extract the little black seeds. Crush them to a coarse powder, then stir into the passion fruit. If you can access 3 lime leaves, then scrunch them in your hand to crack the leaves (and release their perfume) and push them down into the juices and seeds.
Peel and halve 2 small papaya. Using a small spoon, scoop out and discard the seeds, slice the flesh thickly, then put the pieces carefully into the bowl. (If they are ripe, they will be soft and easily damaged.)
Slice a persimmon in half, then into thick pieces and submerge as best you can in the juices in the bowl. Cover the bowl with a plate and refrigerate for a good hour, during which time the cardamom and lime leaves will work their magic. Extract the leaves just before eating. Serves 2. Ready in just over 1 hour
It is not the season for truly superb mangoes, but occasionally a box of something exceptional turns up. Should you find any decent mangoes, they can be peeled and sliced and used in place of, or as well as, the persimmon.
I am not sure this bitingly refreshing dessert needs any embellishment, but a herb sugar might be appreciated by those who desire something sweeter. Blitz 10 fresh mint leaves in a food processor with 150g of white granulated sugar until the crystals are bright green. Dust a little of the sugar over the fruits as you serve.
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