A lovely twist on the traditional Aussie fruit salad.
Serves 4 – 6
1/4 pineapple, peeled, cored and sliced
1/4 large papaya, peeled and sliced
1 mango, peeled and sliced
6 lychees peeled
1 starfruit, washed and sliced
2 cups water melon, cubed
2 figs, cut into 1/8’s
150g coconut or palm sugar, shaved
3cm piece lemongrass, white part only, bruised
1 small red chilli (de-seeded), finely sliced
3 kaffir lime leaves, very finely shredded
50ml lime juice,strained
50ml ginger juice
To make the syrup, place the water and sugar into a pan and simmer to dissolve the sugar. Add the lemongrass, chilli and lime leaves and continue simmering for 5 minutes.
Remove from the heat and cool slightly. Add the lime and ginger juices and leave until cool. Chill in the fridge.
Arrange the fruit on a platter. Remove the lemongrass from the syrup and drizzle over the fruit.
Decorate with shaved fresh coconut, if desired.
Tip: to make the ginger juice, grate a 5cm piece of green ginger then squeeze it through a fine seive or muslin