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Exotic fruit salad with lemongrass & peppercorn syrup
Patti Sloley's fruit salad is the perfect finish to a special summer meal. It has colour and texture and an aroma that lingers, sure to get your tastebuds singing.
Gluten freeVeganVegetarian
Serves4
CourseDessert
Prepare35 mins
Cook25 mins
Total time1 hr
PlusPreparation time 35 minutes + infusing
Ingredients
200g pineapple, peeled, cored and chopped
1 tbsp mint leaves, freshly chopped
1 unwaxed lime, zest and juice
200g papaya, peeled, deseeded and chopped
½ tsp ginger, finely grated (optional)
200g mango, peeled and chopped
200g watermelon, peeled and chopped
325g kiwi fruit, peeled and thickly sliced
200g black Sable grapes
100g figs, quartered
90g pack coconut chunks
100g pomegranate seeds
For the syrup
300g caster sugar
2 sticks lemongrass, ends trimmed
3 cm piece ginger, peeled and cut into thin strips
½ tsp black peppercorns
Method
To make the syrup, combine the sugar and
300ml cold water in a clean saucepan, then
place over a medium heat and warm until the
sugar dissolves.
Bruise the lemongrass (by hitting gently with
a rolling pin) and add to the saucepan with the
ginger and peppercorns. Bring to the boil, then
reduce to a simmer for 20 minutes.
Remove from the heat and allow the spices
to infuse and the syrup to cool, for about
30 minutes. Remove and discard the lemongrass, then pour the syrup into a jar,
seal and refrigerate.
The fruit is an assembly job. Toss the
pineapple with the mint. Pour the lime juice
over the papaya and sprinkle with the lime
zest. Stir the ginger (if using) through the
mango. Arrange in sections on a large platter,
with the watermelon, kiwi, grapes, figs,
coconut and pomegranate seeds, then drizzle
with the syrup to serve.
Cook’s tip
You can also enjoy this syrup with ice cream, yogurt, cakes, marinades, cocktails, juice drinks and breakfast porridge.
