Cherries:- 1 cup
Raspberries:- 1 cup
Black berries:- 1 cup
Blue berries:- 1 cup
Cream:- ½ cup

Procedure:

In a bowl, mix all the fruits and add cream to it

Carrots: 2 big, chopped
Green peas: 1 cup, shelled
Onion: 1 big, chopped finely
Green chillies: 1, crushed
Chopped mint leaves
Salt and pepper to taste
Lemon juice to taste
Coriander for garnishing

Method of preparing Green Peas and Carrot Salad

1. Boil the peas and carrots with water on medium heat for 5 minutes. Boil them till they are cooked but are still firm. Then cool them.
2. Add the chopped onions, mint leaves, green chillies, salt, pepper and lemon juice, and mix well.
3. Garnish with chopped coriander leaves and serve chilled.

Kidney beans: 2 cups, boiled
Potatoes: 4, boiled, peeled, cubed
Onions: 2, finely chopped
Green chillies: 1
Oil: 1 tsp
Salt to taste
Pepper and lemon juice to taste
Coriander for garnishing

Method of preparing Potato and Kidney Beans Salad

• Heat oil on medium heat in a pan, and add the onions and green chillies to the oil. Fry for 2 minutes on medium or high heat till the onions turn transparent.
• Add the boiled potatoes cubes to the oil. Then add the kidney beans, pepper, salt and lemon juice.
• Keep it on low heat for 3-5 minutes.
• Garnish with chopped coriander leaves.
• Serve at room temperature.

Fruits (pineapple, apple, mango and grapes-green or black): 4 cups, chopped
Grated coconut: 4 tbsp
Dry red chillies: 2
Mustard seeds: 1 tsp
Sugar: 1  tablespoon (according to taste)
Salt to taste

Method of preparing Pineapple and Mango salad

• Take a bowl and mix the sugar into the chopped fruits. Set aside.
• Grind the coconut with red chillies by adding a little water. When it is almost done, add the mustard seeds to it and grind for some more time, till the mustard seeds are properly crushed.
• Now mix the coconut paste with the fruits. Add some salt and mix well.
• Serve chilled or at room temperature.