350 ml (12 fl oz) guava, apple or raspberry and guava juice
2 tablespoons rosewater
3 cardamom pods, lightly crushed
2 star anise
2 tablespoons soft light brown sugar
1 papaya, cut in half, deseeded and cut into chunks
2 kiwifruit, peeled and cut into chunks
1 small pineapple, peeled, cored and cut into chunks
250 g (8 oz) strawberries, hulled and halved if large
Pour the fruit juice and rosewater into a small saucepan, add the cardamom, star anise and sugar and place over a low heat. Stir to dissolve the sugar, then simmer gently for 5–6 minutes until fragrant. Pour into a large, shallow bowl and set aside to cool.
Meanwhile, thread the chunks of papaya, kiwifruit and pineapple alternately on to 8 skewers and arrange 2 skewers per person on serving plates.
Strain the dressing into a jug to remove the spices and drizzle over the fruit skewers before serving.