Instructions: Soak the apricots, prunes and apple rings in the orange or pineapple juice for 8 hours.

Cut the skin from the pineapple. Slice it, remove the cores and chop the slices. Mix the pineapple with the dried fruits and juice and chill for a further hour. Add more fruit juice if you wish.

Put the fruit salad into serving bowls, scatter the toasted hazelnuts over the top and serve at once.

Note the chilling time of 9 hours for this recipe.

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