segments from 3 large oranges, pith and
segments from 2 large grapefruit, pith and
2 mangos, peeled and cut in slices or
2 sliced cucumbers, peeled and seeded
1 medium pineapple, peeled, cored and cut
3 tbsp chopped Thai basil
In a small
saucepan over moderate heat, boil sugar and water for 5 minutes. Add the
pepper flakes and lemon juice. Cool the syrup to lukewarm. Assemble all
of the fruits and cucumbers in a bowl. Pour the warm syrup over the
mixture. Chill well. Toss with greens if desired.
Makes 12 cups
This Indonesian Fruit Salad yields quite a
lot of fruit compote, but it will keep in the refrigerator for 2-3 days.
You can serve it as is or over watercress.