Chilled fresh fruit salad recipe
 This refreshing fruit salad is perfect to bring to summer al fresco gatherings when melons are at their peak. It can be made in advance and chilled, without the fruit going brown. Each serving provides 110kcal, 2g protein, 20g carbohydrate (of which 20g sugars), 0g fat (of which 0g saturates), 7g fibre and 0g salt. 1 ripe cantaloupe melon2 ripe mangoes1 orange 1 ripe papaya4 passion fruit225g/8oz raspberrieschilled crème fraîche, to serve (optional) 1 ripe cantaloupe melon 2 ripe mangoes 1 orange 1 ripe papaya 4 passion fruit 225g/8oz raspberries chilled crème fraîche, to serve (optional) Method Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized piecesPeel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Cut the passion fruit in half and scoop out the seeds.Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized pieces Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized pieces Peel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Peel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Cut the passion fruit in half and scoop out the seeds. Cut the passion fruit in half and scoop out the seeds. Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Recipe tips The bulk of the salad can be made the day before - add the raspberries at the last minute. Choose mangoes and papayas that just give when lightly squeezed so that you know they are ripe. Too firm and they will have no flavour, too soft and they are past their best.