The secret to this simple dish is to use a few sour fruits to offset the sweeter ones and balance the sweetness of the ice-cream.
1 orange, skin and pith trimmed, seeds removed
1 small lemon, skin and pith trimmed, seeds removed
6 strawberries, stalks removed
1 royal gala apple, peeled and cored
1 green kiwifruit, skin removed
2 tbsp apple or orange juice
1 tbsp lemon juice
1 tbsp extra virgin olive oil
750ml good-quality vanilla ice-cream (use gluten-free if required)
pinch of good-quality sea salt
1. Finely cut all the fruit into 1/2cm cubes, reserving as much of the juice as possible, particularly from the citrus.
2. Mix together with the juices and olive oil and refrigerate for at least 10 minutes.
3. Place a couple of scoops of vanilla ice-cream in chilled bowls and top with lots of the fruit salad dressing.
4. Season with a little sea salt and serve.