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85 tbsp sugar
300ml water
2 tbsp stem ginger syrup
2 pieces star anise
1 piece cinnamon stick, 2.5cm long
1 clove
juice of 1/2 lemon
2 sprigs mint
1 medium pineapple
1 mango, peeled and sliced
2 bananas, sliced
8 lychees, fresh or canned
225g fresh strawberries, trimmed and
halved
2 pieces stem ginger, cut into sticks
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Method :
Measure the
sugar into a saucepan, and add the water, ginger syrup, spices, lemon
juice and mint. Bring to the boil and simmer for 3 minutes. Strain into
a large bowl and allow to cool. Remove both the top and bottom from the
mango and remove the outer skin. Stand the mango on one end and remove
the flesh in two pieces either side of the flat stone (pit). Slice
evenly and add to the syrup. Add the bananas, lychees, strawberries and
ginger. Chill until ready to serve. Cut the pineapple in half down the
center. Loosen the flesh with a small serrated knife and remove to form
two boat shapes. Cut the flesh into large chunks and place in the cooled
syrup. Spoon the fruit salad into the pineapple halves and bring to the
table on a large serving dish. There will be enough fruit salad left
over to refill the pineapple halves.
A variety of
fruits can be used for this salad depending on what is available. Look
out for mandarin oranges, star fruit, paw paw, Cape gooseberries and
passion fruit.
Serves 4-6
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