Tropical fruit salad

Ingredients for 6 servings:

• 500 g strawberries
• 1 mango(s)
• 3 kiwis
• 1 small banana(s)
• 1 pineapple
• 300 g currants
• 250 g yogurt
• 2 tbsp Grand Marnier
• 40 g honey

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Wash, hull, and halve the strawberries, quartering larger ones. Peel the mango from the stem end with a vegetable peeler, trim the flesh around the stone with a knife, and cut into bite-sized pieces. Peel and halve the kiwis, and remove the core. Cut into thin slices. Peel the banana and slice diagonally. Cut the green part off the top of the pineapple and a 2cm-thick slice off the bottom. Stand the pineapple upright and peel off the skin in wide strips. Remove any remaining eyes with a knife. Quarter the fruit lengthwise, scoop out the hard center, and dice the flesh. Wash the currants. Layer the fruit in the order pineapple, strawberries, banana, kiwis, and mango, finishing with the currant vines. Pour over liqueur or fruit syrup, if desired, and serve with ice cream cones or homemade waffles. For a refreshing, slightly alcoholic sauce, thoroughly mix 250g of yogurt with 2 tablespoons of Grand Marnier and 40g of honey, chill briefly, and then pour over the fruit salad or serve separately in a bowl.