BY CHEF SOURAV BASU,
THE GRAND, ASANSOL
INGREDIENTS :
– 4 apples, peeled and diced
– 2 cups pineapple, diced
– 2 cups papaya, peeled and diced
– 1 cup thick cream
– 1 can fruit cocktail
– Sugar to taste
PROCEDURE :
– Combine all the ingredients.
– Toss slightly with thick cream.
– Add sugar to taste. Chill.
– Garnish with sliced peaches.
Yield: 4 to 6 servings.
![](https://thetravelandtourismtimes.com/wp-content/uploads/2023/03/1-33.jpg)
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