This exotic and refreshing fruit salad
can be made with any combination of tropical fruits - just go for a good
balance of color, flavor and texture. You can also flavor the syrup with
ginger rather than lemon grass, if liked.
For the syrup
Small star fruit, sliced into stars
Can preserved lychees or 12 fresh lychees,
peeled and stoned (pitted)
Firm yellow or green bananas, peeled and
cut diagonally into slices
Caster (superfine) sugar
To make the syrup, put 225 ml water into a
heavy pan with the sugar and bruised ginger.
Bring the liquid to the boil, stirring
constantly until the sugar has dissolved, then reduce the heat and
simmer for 10-15 minutes. Leave to cool.
Peel and halve the papaya, remove the
seeds and slice the flesh crossways.
Peel the pineapple and slice it into
rounds. Remove the core and cut each round in half.
Put all the fruit into a bowl. Pour the
syrup, including the ginger, over the top and toss lightly
Cover and chill for at least 6 hours,
overnight, to allow the flavors to mingle.