Delia Smith Fruit Salad​ Recipe

This refreshing Delia Smith Fruit Salad is made with ripe mango, pineapple, pawpaw, lychees, and a spiced lime syrup. The result is a vibrant, juicy dessert that perfectly balances sweet tropical flavors with a hint of warm cinnamon and dark rum. It is a sophisticated and light finish for a festive dinner party or summer gathering, making enough to serve a crowd.

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Delia Smith Fruit Salad Ingredients

For the Fruit:

• 2 bananas, peeled and chopped into 1-inch chunks
• 8 oz (225 g) seedless black grapes, halved
• 1 pawpaw (papaya), peeled and chopped into 1-inch chunks
• 1 large mango, peeled and chopped into 1-inch chunks
• 1 small pineapple, peeled and chopped into 1-inch chunks
• 2 oranges, peeled and cut into segments
• 8 oz (225 g) lychees, peeled, pits removed, and halved
• 2 kiwi fruit, peeled, halved, and cut into ½ inch slices
• 4 passion fruit, halved
• 1 whole nutmeg (for serving)

For the Syrup:

• 4 oz (110 g) golden granulated sugar
• 2 small cinnamon sticks
• Zest (peeled strips) and juice of 2 limes
• 10 fl oz (275 ml) water
• 4 fl oz (120 ml) freshly squeezed orange juice
• 4 fl oz (120 ml) pineapple juice
• 5 fl oz (150 ml) dark rum

How To Make Delia Smith Fruit Salad

1. Prepare the syrup base: In a small saucepan, combine the sugar, cinnamon sticks, and 10 fl oz (275 ml) of water. Add the pared lime zest (strips of peel).
2. Dissolve the sugar: Heat the mixture slowly over a gentle flame for about 10 minutes. Stir occasionally with a wooden spoon until all the sugar has dissolved. You should not see any crystals on the spoon.
3. Cool the syrup: Remove the pan from the heat and let the syrup cool down completely.
4. Prepare the fruit: While the syrup cools, peel and chop all the fruit (bananas, pawpaw, mango, pineapple, kiwi). Place them into a large serving bowl along with the grapes, orange segments, and lychees. Scoop the seeds from the passion fruit and add them to the bowl.
5. Combine the salad: Strain the cooled syrup into the bowl of fruit. Pour in the fruit juices (orange and pineapple), fresh lime juice, and the dark rum.
6. Chill and serve: Stir everything well. Cover the bowl with clingfilm (plastic wrap) and chill in the refrigerator. Just before serving, grate a little fresh nutmeg over each bowl.

Recipe Tips

• Check for Sugar Crystals: When making the syrup, it is important to dissolve the sugar slowly before the water boils. If the water boils too fast while sugar crystals remain, the syrup can become grainy.
• Ripeness Matters: Ensure your mangoes, pawpaw, and pineapple are perfectly ripe. Hard, under-ripe fruit will be crunchy and lack the necessary sweetness to balance the tart lime and rum.
• Chill Time is Key: Do not skip the chilling step. Letting the fruit sit in the syrup allows the flavors of the rum, cinnamon, and lime to soak into the fruit, making the dish much more flavorful.
• Handling Bananas: If you are making this very far in advance, add the bananas closer to serving time so they do not become too soft or brown, although the lime juice in the syrup helps keep them fresh.

What To Serve Fruit Salad

This fruit salad is a fantastic dessert on its own because of the rich, boozy syrup. However, you can make it even better with a few additions. A dollop of thick Greek yogurt or crème fraîche adds a nice creamy contrast to the sweet fruit.

For a crunch, serve it with brandy snaps or simple shortbread cookies on the side. If you want a truly indulgent dessert, a scoop of vanilla bean ice cream or coconut sorbet pairs beautifully with the tropical flavors.

How To Store Fruit Salad Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator. The fruit will stay good for up to 3 days. The fruit may soften the longer it sits in the liquid, but the flavor will remain delicious.
• Freeze: It is not recommended to freeze this fruit salad. The texture of the fresh fruit (especially bananas and melon-like fruits) will become mushy and unappealing once thawed.

Delia Smith Fruit Salad Nutrition Facts

Serving Size: 1 bowl (approx. 1/8 of recipe)

• Calories: 245 kcal
• Total Fat: 0.5g
• Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrate: 48g
• Dietary Fiber: 4g
• Sugars: 42g
• Protein: 2g

Frequently Asked Questions

• Can I make this without alcohol? Yes. You can leave out the dark rum entirely. To keep the volume of liquid the same, you can replace the rum with extra pineapple juice or white grape juice.
• What is a pawpaw? In this context, “pawpaw” refers to papaya. Look for a papaya that yields slightly to pressure when you squeeze it, indicating that it is ripe and sweet.
• Can I make this recipe ahead of time? Yes, this is actually a great make-ahead dessert. Making it a few hours before serving allows the fruits to marinate in the spiced syrup. However, try to consume it within 24 hours for the best texture.
• Do I have to strain the syrup? Yes, straining removes the cinnamon sticks and the lime zest strips. This leaves you with a smooth, clear liquid that flavors the fruit without leaving hard bits to chew on.

Try More Recipes:

• Delia Smith Flapjacks​ Recipe
• Delia Smith Flaky Pastry​ Recipe
• Delia Smith Egg Custard​ Recipe