this fig salad is one of the most
beautiful as well as one of the most
exquisite of all fresh-fruit dishes.
MELON AND MUSCAT GRAPES
Green-fleshed, yellow-skinned
honeydew melons are best for this
mixture. Cut the melon in quarters,
discard seeds and rind. Slice the
flesh into cubes. Put these into a
bowl, squeeze lemon juice over
them, strew them with sugar. Add a
handful of peeled and seeded
muscat grapes – or, when they are
available, the tiny little white
currant grapes imported from
Greece or Cyprus, which are eaten