Lemon Grass and Ginger Infused Fruit Salad Recipes
Ingredients :
60g caster
(superfine) sugar
2 x 2 cm
piece fresh ginger, thinly sliced
1 stem
lemon grass, bruised and halved
1 large
passion fruit
1 Fiji red
papaya
1/2
honeydew melon
1 large
mango
1 small
fresh pineapple
12 fresh
lychees
3 tbsp
mint, shredded
Method :
Put the
sugar, ginger and lemon grass in a small saucepan, add 125ml water and
stir over low heat to dissolve the sugar. Boil for 5 minutes, or until
reduced to 80ml and cool. Strain the syrup and add the passion fruit
pulp. Peel and seed the papaya and melon. Cut into 4cm (1 1/2") cubes.
Peel the mango and cut the flesh into cubes, discarding the stone. Peel,
halve and core the pineapple and cut into cubes. Peel the lychees, then
make a slit in the flesh and carefully remove the seed. Put all the
fruit in a large serving bowl. Pour on the syrup, or serve
separately if preferred. Garnish with the shredded mint.
Papaya is
sometimes sold as pawpaw, but is actually a different fruit. The Fiji
red papaya is shaped like a football and has reddish flesh. If fresh
lychees are not available, tinned ones are fine.
