Name: Asian fruit salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 litre (4 cups) water; 1 cup grated palm sugar; 1 vanilla bean; 2 centimetre piece fresh ginger, finely chopped; 3 star anise; 1 tablespoon finely grated lime rind; 1/3 cup lime juice; 1/2 cup coarsely chopped fresh vietnamese mint; 2 large_piece mangoes, coarsely chopped; 3 star fruit, thinly sliced; 2 large_piece oranges, segmented; 1 large_piece pineapple, coarsely chopped; 1 medium_piece papaya, coarsely chopped; 1/2 cup passionfruit pulp (about 6 medium); 12 rambutans, halved; 12 lychees, halved

Asian fruit salad

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Serves 8

Prep

15M

Cook

20M

Total

35M

Ingredients

1 litre (4 cups) water

1 cup grated palm sugar

1 vanilla bean

2 centimetre piece fresh ginger, finely chopped

3 star anise

1 tablespoon finely grated lime rind

1/3 cup lime juice

1/2 cup coarsely chopped fresh vietnamese mint

2 large_piece mangoes, coarsely chopped

3 star fruit, thinly sliced

2 large_piece oranges, segmented

1 large_piece pineapple, coarsely chopped

1 medium_piece papaya, coarsely chopped

1/2 cup passionfruit pulp (about 6 medium)

12 rambutans, halved

12 lychees, halved

Method

1.In medium saucepan over high heat, stir water and sugar until sugar dissolves; bring to a boil. Reduce heat; simmer without stirring, uncovered, 5 minutes.

2.Split vanilla bean in half lengthways; scrape seeds into pan. Add pod, ginger and star anise; simmer, uncovered, about 10 minutes or until syrup thickens. Discard pod; cool to room temperature. Stir in rind, juice and mint.

3.In large bowl, combine remaining ingredients. Pour syrup over fruit; stir gently to combine. Refrigerate fruit salad, covered, until cold.

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