Meals and Courses

Fruit Salad with Lemon Grass Syrup

prep 10 mins, plus cooling cook 10 mins
  • 1 cm (½ inch) fresh root ginger, peeled and sliced
  • 1 lemon grass stalk, lightly bruised
  • 100 g (3½ oz) caster sugar
  • 150 ml (¼ pint) water
  • 2 papaya, peeled and deseeded
  • 2 mangoes, peeled and stoned
  • 2 guavas, peeled and stoned
  • 10 lychees, peeled
  • 2 tablespoons toasted coconut

Put the ginger, lemon grass, sugar and water into a small, heavy-based saucepan and simmer for 5 minutes. Remove from the heat and allow to cool.

Cut the papaya flesh into long wedges and put them in a bowl. Cut the mangoes and guavas into small wedges and add to the papaya with the lychees. Add 3 tablespoons of the syrup and combine carefully.

Transfer the salad to serving dishes, drizzle over some of the remaining syrup and sprinkle with the toasted coconut.

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