Fruit Salad in Lemongrass Vanilla Syrup
This is a quick easy and delicously fresh fruity end to a meal.
| Serves | 4 | Origin | Fusion | |
| Preparation | 5mins | Heat rating |  | (Mild) |
| Cooking | 10-15mins | Ease |  | (Very difficult) |
| + 2hr in the refrigerator | Vegetarian | Yes | ||
Ingredients
3 Dried Kaffir Lime Leaves (non organic)
½ tsp Dried Lemongrass, organic
1 vanilla bean, sliced lengthways
50g caster sugar
375ml water
650g lychees, peeled
250g cherries, pitted and halved
1 ripe pear, peeled, cut into wedges
½ tsp Dried Lemongrass, organic
1 vanilla bean, sliced lengthways
50g caster sugar
375ml water
650g lychees, peeled
250g cherries, pitted and halved
1 ripe pear, peeled, cut into wedges
Preparation
Sprinkle the lemongrass and lime leaves, scraped seeds of 1 vanilla bean and bean, caster sugar and water in a small saucepan and stir over low heat until sugar dissolves. Boil syrup until reduced by half, strain and then set cool.
Place lychees, cherries, pear and syrup in a bowl, combine well and refrigerate until chilled. Divide fruit and syrup among bowls and serve immediately, with vanilla or coconut ice-cream or as it is.