Asian Fruit Salad
We love this fruit salad here at Cardamome&Compagnie. When in doubt this refreshing yet fragrant dessert is the perfect end to a spice rich meal.
| Serves | 4-6 | Origin | Fusion | |
| Preparation | 10-15mins | Heat rating |  | (No heat) |
| Cooking | 15-20mins | Ease |  | (Easy) |
| Refrigerate: 1 hr | Vegetarian | Yes | ||
Ingredients
1 Cinnamon quills, organic
4 Whole Cloves, organic
3 Star Anise, organic
300ml water
1 vanilla pod or ½ tsp vanilla extract
1 lime - zest of
125g caster sugar
Choice of fruit: Choose at least 4 different fruit or more – you can use tinned lychee (drained of syrup or tinned pineapple in fruit juice) though fresh fruit is best where-ever possible.
Papaya
Mango
Pineapple
Melon
Pink Grapefruit
Lychees
Blood oranges
Pears
Kiwi
Plums
Star fruit
4 Whole Cloves, organic
3 Star Anise, organic
300ml water
1 vanilla pod or ½ tsp vanilla extract
1 lime - zest of
125g caster sugar
Choice of fruit: Choose at least 4 different fruit or more – you can use tinned lychee (drained of syrup or tinned pineapple in fruit juice) though fresh fruit is best where-ever possible.
Papaya
Mango
Pineapple
Melon
Pink Grapefruit
Lychees
Blood oranges
Pears
Kiwi
Plums
Star fruit
Preparation
To make the syrup, put all the ingredients in a heavy bottom pan, if you are using vanilla extract only add this at the end of the cooking time. Simmer gently for about 15mins. Allow the syrup to cool.
Prepare your chosen fruit cut into similar sized pieces. Pour the cool syrup over the fruit stir, cover and chill for at least 1hr.
Serve as is or with a scoop of coconut sorbet/ice-cream.
Have you tried this recipe?
