Exotic Fruit Salad
Ingredients
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85g golden caster sugar
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300ml water
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1 limes
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2.5cm piece cinnamon stick
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2 pieces star anise
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2tbsp syrup from jar of stem ginger
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1 piece of stem ginger
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1 mango
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1 carambola
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1 kiwi fruit
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1 papaya
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1/2 galia melon
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2 small bananas
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Crème fraîche
Method
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To make a syrup, place 85g golden caster sugar; 300ml water; zest and juice of 1 lime; 2.5cm piece cinnamon stick; 2 pieces star anise and 2tbsp syrup from jar of stem ginger in a small pan, and simmer for 5-10 minutes to reduce slightly. Strain the syrup and leave to cool.
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Place the prepared fruit in a large serving dish. We used 1 ready-to-eat mango, peeled and diced; 1 carambola (star fruit), washed and thinly sliced; 1 kiwi fruit, peeled and thinly sliced; 1 papaya, peeled, deseeded and diced; ½ Galia melon, diced; 2 small bananas, peeled and sliced and 1 piece of stem ginger, finely chopped (optional).
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Pour the cooled syrup over the top. Serve with crème fraîche with a little finely chopped stem ginger stirred through.
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The fruits and quantities can be varied according to what's available and your own taste.
Comments
Glossary
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Bananas
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Carambola
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Cinnamon
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Cream
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Finely chop
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Ginger
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Kiwi
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Lime
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Mango
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Melon
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Papaya
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Peel
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Reduce
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Serving dish
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Simmer
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Small pan
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Star anise
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Strain
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Sugar
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Zest
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This recipe was first published in February 1999.
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