Fruit Salad II

Peel and segment the large orange and medium tangerines, removing all white pith and separating into individual segments over a bowl to catch any juices.

Dice the 3 guavas into bite-sized pieces and dice the ½ pineapple into similar-sized chunks, adding them to the bowl with the citrus segments.

Halve the West Indian cherry and add it to the fruit mixture, reserving any juices that accumulate.

Combine the ¼ lb sugar with the ½ pt water in a small saucepan, stirring over medium heat until the sugar dissolves completely.

Remove the sugar syrup from heat and allow it to cool to room temperature, about 5–10 minutes.

Pour the cooled syrup over the prepared fruit mixture and gently toss all ingredients together until evenly coated.

Cover the fruit salad and refrigerate for at least 1 hour before serving to allow the flavours to meld.