Kiwi, strawberries, mango and apple - all, apart from the mango, from France. It's the perfect thing to have in your fridge in the summer, and is gorgeous either as it is or with a dollop of Greek yoghurt on top as breakfast or even as a virtuous pudding. This was also my first attempt at preparing - or, as my friend's family calls it, "hedgehog-ing"- a mango. I had a quick look online to see what was the best and easiest method of getting the fruit out, and it turned out that hedgehog-ing it was the most popular and simplest way. Delia told me to slice down around the stone, then to score into the flesh, being careful not to cut through the skin, then push it and cut the cubes of mango off the skin and into a bowl, making sure you have something to hand to catch all the juice.
It seemed simple.
It isn't.
When Delia said "stone", what I didn't realise she meant was "massive flat thing that's as big as the mango itself and impossible to locate when you're cutting down through the fruit". After butchering the poor mango trying to find where the stone finished so I could have as much fruit for my fruit as possible, I then failed to avoid cutting through the skin, forgot to put a bowl underneath to catch the juice, and generally made a bit of a hash of it.
Word to the wise - mango juice stings if it gets into cuts. I found this out the hard way.
Despite my apparent inability to do something that should've been pretty simple, I did eventually succeed in getting the mango from the fruit into a bowl and then added my strawberries, kiwi and apple - all of which were much easier to prepare, poured in some orange juice, and gave it a stir.
Et voilà! Pudding/breakfast/part-of-your-five-a-day all in one very pink bowl. It is officially summer.
