Tropical Fruit Salad with Ginger lemon Grass Syrup.

           Fresh fruit salad always takes the first place for a colourful delicious dessert which can whipped up without any cooking procedures but is full of flavour. The aroma of each fruit just fills all your senses. The choice of fruits and combinations depends on the occasion...

           The fruit varieties in this particular recipe compliments each other in flavour, aroma and in colour. Add or subtract the varieties of fruits or the individual number of fruits, just play around...anyway it is going to taste great.

Tropical Fruit Salad:
Ripe pineapple[ small]: 1.
Ripe mangoes: 2.
Lychees : a handful.

Lychees and Physallis

Kiwi fruit : 4.
Physallis : a handful.
Passion fruit: 3.

Kiwi and Physallis

Lychee

1.Peel, remove the centre thick portion of the pineapple and chop the rest of the fruit.
2.Peel the mangoes, remove the seeds and chop the fruit.
3.Peel the kiwis and chop.
4.Peel the outer pink rough skin of the lychees, slit the white flesh and remove the seed.

5.The physallis has a papery covering which can be removed very easily. The fruit is like a yellow berry [size of a peanut]. Just cut the fruit in half.
6.Cut the passion fruit in half and scoop out the flesh.
7.Gently toss all the fruits together and refrigerate until serving time.

Ginger and Lemongrass Syrup:
Fresh ginger: 1 inch piece.
Lemon grass stalk: 1.
Unrefined cane sugar: 3-4 tbsp.
Water: 250 ml.

1.Peel the ginger and slice them into thin strips.
2.Slice the lemongrass into thin slices.
3.Heat the water to a simmer. Add the sugar and stir until dissolved.
4.Add the sliced ginger and lemongrass  and simmer for 10-12 minutes until the liquid is reduced and thick.
5.Cool and refrigerate.

To assemble:
         Drizzle a teaspoon of the syrup on the individual servings of fresh fruit salad. Keep the rest of the fruit salad and the syrup in seperate bowls for guests to help themselves. The leftover syrup can be stored for upto 10 days in the fridge.

Note:
         The original recipe calls for caster sugar for the syrup, I substituted  it for palm sugar as I love its dense earthy flavour. Only ginger is added to the syrup in the original recipe [Jungle fruits in Ginger Syrup].
         There is another recipe in the index named "Mixed fruit in Lemongrass Syrup" ....I just combined the two.

         You can add more varieties of fruit and create variations but keep in mind that the salad tastes best when eaten fresh....

For the original recipe go here and for the recipe index go  here

Enjoy....

Scribbled by Reva.