Oriental Fruit Salad Recipe
Ingredients
| 175 g/6 oz granulated sugar | ||
| Star anise | 1 (FOR THE SYRUP) | |
| Bay Leaf | 1 (FOR THE SYRUP) | |
| Cinnamon stick | 1 (FOR THE SYRUP) | |
| 2.5cm piece fresh root ginger, peeled and chopped | ||
| Grated zest and juice 1 large orange | ||
| Grated zest and juice 1 lime | ||
| Ripe mango | 1 Large, cut into strips (FOR THE FRUIT) | |
| Lychees | 425 Gram, drained (FOR THE FRUIT) | |
| Pineapple | 1 Large, peeled (FOR THE FRUIT) | |
| 3 large oranges, peeled and segmented | ||
Directions
1 Place the syrup ingredients, except orange and lime juice, into a large pan with 600ml/1 pt water. Stir over a low heat until sugar has dissolved. Bring to the boil, then simmer for 10 mins. Remove from heat, strain into a bowl, then leave to cool.
2. Meanwhile, place prepared fruit in a serving bowl, then pour over orange and lime juice.
3. Pour cooled syrup over the fruits, then chill until required. Serve in bowls and top with Iced mint cream.
2. Meanwhile, place prepared fruit in a serving bowl, then pour over orange and lime juice.
3. Pour cooled syrup over the fruits, then chill until required. Serve in bowls and top with Iced mint cream.
Chef
