About this recipe:Served in the grapefruit shell, this refreshing, zingy fruit salad makes a great start to any meal. the tangy, fresh flavours will whet your appetite without filling you up.
2 pink or ruby grapefruit
1 large banana
2 tbsp lemon juice
1 crisp dessert apple
220g can sliced pineapple in juice, drained and cut into chunks
4 tbsp mayonnaise
50g walnut pieces, roughly chopped if large
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Method Prep:15min › Ready in:15min
Halve the grapefruit, then run a serrated grapefruit knife around the edge to loosen the flesh from the white pith and skin. Cut the flesh into segments and tip into a bowl, discarding any pips. Remove any membrane left in the shells, then pop them into a plastic bag and put them in the fridge until needed.
Slice the banana, put into the bowl with the grapefruit and sprinkle with half of the lemon juice. Core the apple, then dice it and add to the bowl. Sprinkle with the remaining lemon juice.
Add the pineapple chunks and mix gently together. If not serving immediately, cover with cling film until you're ready to divide it up among the shells.
Just before serving, fill the reserved grapefruit shells with the fruit salad. Top with mayonnaise and scatter over the walnuts.
Walnut pieces are cheaper to buy than walnut halves, which are only needed for decoration purposes.