Paw Paw (Papaya) Fruit Salad

Always a favorite, this easy to prepare fresh fruit salad is spectacular when served as a center piece for a dinner party or buffet. Recipe serves 6-8.

Ingredients:

1/2 paw paw, cut in small squares
2 oranges, cut in segments
3 kiwi fruit (gooseberries), sliced
Small bunch sultana grapes
Small bunch Cardinal grapes
2 passion fruit, pulp only
1 banana, sliced
1/4 pineapple, cut into small squares
1/2 pound (250 g) strawberries
6 mint leaves
Juice of 1 lemon
3 tablespoons Grand Marnier (optional)

Method:

1. Place all of the cut fruit into a large glass bowl and mix with hands.
2. Pour lemon juice over the fruit salad; this will bring out the flavor of the paw paw.
3. As an optional extra taste delight, pour over Grand Marnier. Serve as a center piece on a buffet table.

Individual Fruit Trifles

Any type of fresh berry can be used for this easy fruit dessert - raspberries, strawberries and boysenberries are all available frozen. Recipe serves 4.

Ingredients:

1 jam sponge roll
4 tablespoons sweet sherry
Packet (85 g) strawberry jelly crystals
1 cup boiling water
8 ounces (250 g) frozen or fresh berries
2 tablespoons sweet sherry, extra
2 tablespoons custard powder
1 tablespoon sugar
2 cups milk
1/2 pint (300 ml) carton thickened (double) cream

Method:

1. Arrange slices of sponge roll in 4 individual serving dishes, sprinkle 1 tablespoon sherry over sponge in each dish.
2. Dissolve jelly in boiling water, add berries (do not thaw if frozen), add extra sherry; refrigerate until partly set. Pour jelly into dishes; refrigerate.
3. Blend combined custard powder and sugar with 1/2 cup of the milk, bring remaining milk to boil, gradually stir in custard powder mixture. Stir over heat until custard boils and thickens; cover, cool to lukewarm, then pour over jelly in dishes, refrigerate until ready to serve. Top with whipped cream, and decorate with toasted flaked almonds, if desired.