I usually make it with nectarines in the place of mangoes, but "adverse weather conditions" (according to a sign in the supermarket) resulted in a lack of stone fruit this Spring. While I do prefer my original version, the mango was a nice change - a little more tangy and exotic than nectarine, while still providing the colour and texture contrast I was looking for.
500g strawberries, hulled and quartered
2 nectarines or 1 large mango, cut into chunks
Seeds of 1 pomegranate (see de-seeding tips below!)
1 teaspoon of caster sugar
The method is pretty straightforward (that's the best thing about fruit salads!). Prepare the fruit as described above, mix together in a large bowl, sprinkle with the caster sugar, and refrigerate for at least 30 minutes (this gives the sugar time to draw the juices out from the fruit*).
However I thought this would be a good place to share the fantastic tip a commenter gave me for de-seeding pomegranates. I used to really struggle with this - everything would end up splattered in red juice, and I'd usually have to do it in my underwear to avoid stains - fine, but not that convenient if your guests have already arrived!
What I didn't realise was that I could eliminate this problem by de-seeding the pomegranates under water: Fill a large bowl with cold water, slice the pomegranate in two, and - when submerged in the water - simply remove the seeds in the usual fashion. The white pith floats to the top, making it easier to separate from the seeds - and best of all, there's no mess! Sorted.