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.