METHOD

1. Put sugar in a medium sized pan, add 250 ml water and stir over moderate heat until sugar is dissolved.
2. Add juice from ½ a lemon and stir for 2 minutes.
3. Allow to boil for 10 minutes till syrup is somewhat thickened. Gradually lower heat as it boils. Remove from heat and set aside to cool.
4. In a separate pan, add the pineapple, apple and lime pieces and add a little water. Place on heat and bring to boil for 8 minutes. Remove from heat and set aside to cool.
5. Mix RTF with desiccated coconut, add 350 ml cold water and mix it to a thin consistency.
6. Cook for 10 minutes over low heat while stirring consistently. Allow the paste to become smooth and creamy. Add 2 tsps of sugar syrup to paste as you cook.
7. Drain the fruits to get the juice and add it to the RTF- coconut paste and cook a further 3 minutes. Add more syrup if desired and cool for 5 - 10 minutes.
   
8. When cool, add mango and watermelon pieces and mix well. Chill for 8 - 10 minutes.
9. Pour into serving dish and sprinkle grated lemon rind over the mixture.

SERVING