A very superior fruit salad from Scotland, to be made at the height of summer with all the most delicate of bush and tree fruits, together with a few old faithfuls, such as bananas.

SYRUP:
Sugar - 225g (8 oz)
Water - 300 ml (½ pint)
Red wine - 1 wineglass
Lemon - 1, juice only
Sherry - dash

FRUIT:
Fresh peaches - 2
Fresh apricots - 2
Orange - 1
Bananas - 2
Raspberries - 110g (4 oz)
Redcurrants - 110g (4 oz)
Cherries - 110g (4 oz)

METHOD

Put the sugar, water and wine in a small saucepan, bring to the boil and boil for 5 minutes. Allow to cool, then pour this syrup into a nice bowl and stir in the lemon juice and sherry.

Dip the peaches and apricots very briefly in boiling water and then skin them carefully. Slice them and put them immediately into the syrup.

Pare the skin and pith from the orange with a sharp knife and cut it into slices, catching the juice on a plate. Put the orange slices and juice into the salad. Slice the bananas and add them too.

Lastly put in the raspberries, redcurrants stripped of their stalks and cherries, halved and stoned. Spoon some of the liquid over the fruit and chill thoroughly before serving with or without whipped cream. Fruit liqueur, rum, or sherry may be added.

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