Save to your scrapbook

    Exotic Fruit Salad with Lightly Minted Syrup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Audio recipe

      Audio recipe

      Exotic Fruit Salad with Lightly Minted Syrup

      Download the audio file.

    Exotic Fruit Salad with Lightly Minted Syrup

    Exotic fruits are combined with refreshing mint in this colourful flavour-packed dessert.

    • Vegetarian
    • Preparation time: 20 minutes, plus 1 hour infusing
    • Cooking time: 5 minutes
    • Total time: 25 minutes, plus 1 hour infusing 25 minutes

    Serves: 4


    • 100g caster sugar
    • 3 wide strips lemon zest
    • 20g pack fresh mint, leaves only
    • 1 Super Sweet pineapple, skin removed, quartered and cored
    • 3 kiwi fruit, peeled and cut into chunks
    • 1 ripe medium Kent mango, peeled and sliced
    • 12 physalis, to decorate


    1. Place the sugar in a heavy-based saucepan with 200ml cold water. Bring to the boil then allow to simmer for 5 minutes until the sugar has dissolved and the liquid has reduced by half.
    2. Pour the syrup into a jug, add the lemon zest and half the mint. Allow to infuse for 1 hour then strain.
    3. Cut the pineapple into small wedges and toss gently in a large bowl with the kiwi fruit and mango pieces. Pour the cooled syrup over and combine well.
    4. Divide the fruit between 4 bowls, decorate with the physalis, first peeling back the papery skin. Sprinkle with the remaining mint, finely chopped, and serve with natural yogurt.

    Your recipe note

    Edit your recipe note

    Cook's tips

    The syrup can be made in advance and will keep for 1 week in a sterilised screw-top jar in the fridge.

    For more information on preparing exotic fruit, refer to our food glossary at waitrose.com/recipes


    Average user rating

    4 stars