Cider Fruit Cup

1Peel some fresh fruit, sprinkling with lemon juice those that tend to turn brown. Apples, pears, oranges, pineapples and bananas can be used; or cherries, strawberries, apricots, melon and pears; or melon, peaches, plums and grapes.

2Leave the smaller fruit whole and cut the others into thin slices.

3Add 2 tablespoons Calvados for every 1 litre (1 3/4 pints, 4 1/3 cups) sweet cider (2 tablespoons), then add sugar to taste and mix.

4Sprinkle the fruit generously with the cider and place in the refrigerator for at least 1 hour before serving.