Lemon Grass and Ginger Infused Fruit Salad Recipes
2 x 2 cm
piece fresh ginger, thinly sliced
lemon grass, bruised and halved
1 Fiji red
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.
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.