The original recipe is based on an Australian Women’s Weekly recipe with some slight modifications to the ingredients. This is one of the best fruit salads I have ever tasted. The flavours are refreshing and very cleansing on the palate. The combination of fruit feels decadent and fresh.
Hints & Tips
- Depending on the time of year, not all fruits are in season. I have replaced fruit I cannot obtain with Dragonfruit cut into cubes, Orange segments or increased the other ingredients. Be careful as not all other fruits will work well with this fruit salad – for example, melon, berries, apple, banana, pear will definitely not work with this fruit salad.
- This fruit salad will keep for at least 4 days in the fridge.
- GF, DF, Veg, V
- Category: Dairy Free, Desserts, Gluten Free, Vegan, Vegetarian
Ingredients
- 1 liter Water
- Pulp from 4 Passionfruit
- 1 Medium Papaya, Cubed
- 1 Large Pineapple, Cubed
- 3 Star Fruit, Sliced Thinly
- 2 Large Mangoes - Cubed or Chopped Coarsely
- 1/2 cup Coarsley Chopped Vietnamese Mint Leaves
- 100 milliliters Fresh Lime Juice
- 1 tablespoon Finely Grated Lime Rind
- 3 Star Anise
- 3cm Piece Fresh Ginger, Grated
- 1 Vanilla Bean (or Equivalent Vanilla Bean Paste)
- 1 cup Dark Brown Sugar or Coconut Sugar or Grated Palm Sugar
- 12 Lychees, Halved
Instructions
- Stir the water and sugar in a medium saucepan over high heat until sugar dissolves. Bring to a boil, reduce heat, simmer without stirring, uncovered for 5 minutes.
- Split vanilla bean in half lengthways; scrape seeds into pan with the pod. (If using vanilla bean paste, just add to pan).
- Add ginger and star anise. Simmer, uncovered for about 10 minutes or until syrup thickens.
- Discard pod, cool to room temperature. Stir in lime rind, juice and mint.
- Combine all fruit in a large bowl. Pour syrup over fruit, stir gently to combine.
- Refrigerate fruit salad, covered until cold.
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