Chilled fresh fruit salad is on Mary Berry’s menu for Sunday Lunch in this week’s episode of Mary Berry Cooks.

Mary says: “This is a refreshing fruit salad that can be made in advance and won’t oxidise and go brown. It makes a delicious dessert after a rich main meal.”

For her fruit salad, Mary used: 1 ripe cantaloupe melon, 2 ripe mangoes, 1 orange, 1 ripe papaya, 4 passion fruit and 225g raspberries.

To prepare the fruit salad, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, and then cut the melon into bite-sized pieces.

Peel the mango and slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes.

Cut off the top and bottom of the orange, and then cut away all the peel and pith. Cut between the orange segments to remove each piece.

Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces.

Cut the passion fruit in half and scoop out the seeds.

Put all the prepared fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time.

Just before serving, add the fresh raspberries.