Summer Fruit Salad

1/2 fresh pineapple
1/2 green rock melon
1/2 orange rock melon
2 cups strawberries, halved
1 can apricots in fruit juice
1 teaspoon grated fresh ginger
a few mint leaves, finely shredded
1/2 cup Triple Sec
2 tablespoons brown sugar

Peel the pineapple and remove the woody core. Cut the flesh into chunks and place in a bowl.

If you have a melon baller, scoop out the melon into balls, otherwise just peel and cut it into cubes. Hull and halve the strawberries and add to the pineapple with the melon and the grated ginger. Sprinkle over the brown sugar and add the Triple Sec (or another orange flavoured liqueur. Set aside in the refrigerator for several hours then add the canned apricots and juice, cutting the apricots into smaller pieces if they are in halves. Stir through the mint.

Serve with ice cream, whipped cream or creme fraiche.

You can add other fruit depending on what is available - pitted cherries, grapes, blueberries.