Ingredients

2 apples
2 pears
juice of half a lemon
1 cup (250 mL) seedless green grapes, halved, if large
1 cup (250 mL) seedless red grapes, halved, if large
1 grapefruit, peeled, membranes removed (see Note)
2 oranges, peeled, membranes removed(see Note)
1 cup (250 mL) pineapple chunks, drained, if canned
2 ripe bananas

Directions

Cut unpeeled apples and pears into 3/4-inch (2 cm) chunks. Transfer to a glass serving bowl and sprinkle with lemon juice to keep them from browning. Add grapes, segmented citrus fruits and pineapple chunks. Toss gently to mix. Slice bananas and add just before serving. Serve with a bowl of yogurt.

Makes 6 to 8 servings.

Note: To segment grapefruit and oranges, use a sharp knife. Cut a slice off one end, exposing the flesh. Insert knife blade under the peel at an angle and rotate fruit, making sure all of the white pith is cut off with the skin. Working over the serving bowl to catch the juice, cut segments away from membranes. Cut each segment in half before adding to the bowl.

Prepare ahead: All fruit, except the bananas, can be prepared a day ahead and layered in plastic containers, with the heavier fruits on the bottom. Refrigerate until ready to finish and serve.