Jungle Fruits in Ginger Syrup Recipe

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.

Ingredients : Serves 6

1

1

2

1

2

For the syrup

115 g

2

Firm papaya

Small pineapple

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

Ginger, bruised

• 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 to combine.

• Cover and chill for at least 6 hours, overnight, to allow the flavors to mingle.

• Remove the ginger before serving.