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    Chinese Fruit Salad

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    Chinese Fruit Salad

    The clean flavour of the lychees marries well with fresh pineapple, clementines and slivers of stem ginger. Physalis in their paper lanterns add the last exotic touch. Although cream is not normally used in Chinese cooking, the fruit salad is delicious served with cream laced with a couple of drops of almond essence.

    • Vegetarian
    • Preparation time: 15 minutes, plus 30 minutes chilling
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 6 clementines
    • 650g fresh lychees, peeled and stoned
    • 1 small pineapple
    • 6 pieces Waitrose Stem Ginger in syrup
    • 2tbsp syrup from the stem ginger
    • 175g physalis


    1. Squeeze the juice from two of the clementines and pour into a serving bowl. Add the lychees. Cut away the skin of the pineapple, remove the centre core with a knife or apple corer and cut the pineapple into segments. Add to the salad. Peel the remaining clementines, break into segments and add to the salad.
    2. Slice the ginger into thin slivers and add to the bowl with the syrup. Open the physalis and remove most of the fruits but leave some in their papery husks and arrange over the salad. Chill for 30 minutes before serving.

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