8 oranges
3 lemons
3 grapefruits
200g sugar
15cl dry white wine
15cl sirop of grenadine
5cl white rum
A few mint leaves

Peel all the fruit. Take off the pith, separate the fruit into quarters and take out the pips. Put all the flesh into a salad bowl. In a small saucepan, bring the white wine and sugar to the boil. Add the sirop of grenadine and the white rum. Pour the hot liquid over the fruit. Cool and then place the bowl in the fridge for 12 hours. Decorate with the mint leaves and serve.