(Reading time: 1 - 2 minutes) TwitterWinter Fruit Salad How many times have you eaten a boring fruit salad made with apples, pears and bananas? Our recipe is simple delicious and September/October is the best time of year, in Israel, to make our winter fruit salad. Almost every fruit you can think about is available in your local shuk (market) or supermarket. You don't need huge quantities of fruit - one of everything (almost) is quite sufficient to serve 6-8 people. Ingredients In a large bowl combine: 1 red apple, cubed (washed and de-seeded but not peeled) 1 green apple, cubed (washed and de-seeded but not peeled) 1 pineapple, cubed into bite size pieces 1 pear, cubed 1 orange, peeled, segmented and then cut up into small pieces 1 clementine (prepare as for the orange) 3 plums, cubed - one of each variety. In September/October there are 3 plum varieties; red, green and prune 1 large and firm persimmon (peeled) 1 firm nectarine, cubed but not peeled 1 mango, peeled and cubed 1 passion fruit (seeds only) 1 large guava, peeled and cubed 1 small bunch of green grapes 1 small bunch of black grapes (if the grapes are large, cut them in half) The seeds of one small pomegranate 1 small papaya, peeled and cubed 1 small melon, peeled and cubed 1 banana, sliced (add last) For the sauce 4 tbsp of sugar The juice of 2 oranges and 2 clementines Combine the sugar with the juice and pour over the fruit. Mix well and allow to stand for a couple of hours so that all the flavours blend together and the sugar dissolves. Adjust the amount of sugar according to your personal taste. If you have really sweet clementines, you can get away with less sugar.