1 small ripe pineapple 1 ripe charentais or cantaloupe melon 1 ripe mango 250g (8oz) seedless black grapes 150ml (¼ pint ) pineapple and coconut juice or pineapple juice 125g ( 4oz ) physalis ( cape gooseberries ) 2 Asian( nashi ) pears .

1- Cut the top and bottom off the pineapple. Remove the skin with a sharp knife, then cut out the brown eyes. Cut the pineapple lengthwise into 4 and remove and discard the hard inner core. Cut the flesh into chunks and put into a large glass serving bowl.
2- Cut the melon into quarters, remove and discard the seeds with a spoon. Cut each melon quarter in half, remove the skin with a sharp knife, and cut the flesh into chunks. Add to the pineapple.
3- Peel the mango, cut either side of the large flat stone which is in the middle of the mango, and cut the flesh into pieces. Add to the bowl with the grapes. Pour over the fruit juice, cover, and chill in the refrigerator for about 2 hours, or overnight .
4- Peel back the paper lanterns on the physalis . Remove the fruits from about half of the physalis, wipe gently with kitchen paper, and add to the bowl.
5- Peel and quarter the pears, remove the cores, and slice the flesh into the bowl.
6- Stir the fruits, making sure the pear is submerged in juice or it will discolour. Cover and chill in the refrigerator for about 1 hour. Serve chilled, decorated with the remaining physalis.