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.
- Prepare35 mins
- Cook25 mins
- Total time1 hr
- PlusPreparation time 35 minutes + infusing
- 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
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.
You can also enjoy this syrup with ice cream, yogurt, cakes, marinades, cocktails, juice drinks and breakfast porridge.
Typical values per serving when made using specific products in recipe