Tropical Fruit Salad with Ginger Green Tea Syrup

cook 30 mins
Tags: Quick eats
  • 2 large mangoes, peeled, stoned and cut into 2.5 cm (1 inch) chunks
  • 2 large papaya, peeled, seeds removed and cut into chunks
  • 1 small pineapple, skinned, cored and cut into 2.5 cm (1 inch) chunks (see page 242)
  • 2 kiwi fruit, peeled and cut into chunks
  • 410 g (13 oz) can lychees, drained
  • 250 g (8 oz) green grapes
  • 125 g (4 oz) caster sugar
  • 300 ml (1/2 pint) water
  • grated rind and juice of 1 lime
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and chopped
  • 1 green tea teabag
  • To make the syrup, place the sugar, measurement water, lime rind and juice and ginger in a saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Bring to the boil and simmer for 5 minutes.
  • Remove from the heat and add the teabag, then leave to infuse for 10 minutes. Remove the teabag and pour into a jug. Chill for 10 minutes to allow the syrup to infuse and cool.
  • Place all the prepared fruit in a large bowl and strain over the cooled syrup. Serve immediately or chill until ready to serve.
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