ORANGE fruit salad with flower petals

This looks stunning – all vibrant orange in colour. Other flowers to use for decoration could be petals from an orange coral rose, such as Just Joey or Rosemary Harkness.

SERVES 4 – 6

1 Cantaloupe melon

1 mango

3 oranges

2 tablespoons orange liqueur, such as Grand Marnier or Cointreau

petals of marigold or a few nasturtium flowers, to decorate

Cut the melon in half and remove the pips. Then slice it into quarters, remove the skin and cut thin slices lengthways, then cut these in half.

Peel the mango, remove the flesh from either side of the stone and slice into thin strips.

Segment the oranges and squeeze the juice from the skin into a fruit bowl. Toss all the fruit in the orange juice and chosen liqueur.

The fruit salad can be made up to 12 hours ahead, covered in cling film and kept in the fridge before serving. It is not suitable for freezing.

Sprinkle with the flower petals and serve.