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    Exotic Fruit Salad

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    Exotic Fruit Salad


    • 85g golden caster sugar
    • 300ml water
    • 1 limes
    • 2.5cm piece cinnamon stick
    • 2 pieces star anise
    • 2tbsp syrup from jar of stem ginger
    • 1 piece of stem ginger
    • 1 mango
    • 1 carambola
    • 1 kiwi fruit
    • 1 papaya
    • 1/2 galia melon
    • 2 small bananas
    • Crème fraîche


    1. 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.
    2. 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).
    3. Pour the cooled syrup over the top. Serve with crème fraîche with a little finely chopped stem ginger stirred through.
    4. The fruits and quantities can be varied according to what's available and your own taste.

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