Tropical fruit salad with lemongrass syrup
“Summer rounds off on a fruity note.”
Lemongrass syrup:
- 300g palm sugar, grated
- 2 sticks lemongrass, white part only, bruised
- 300 ml water
- 2 tsp lemon juice
Fruit salad:
- 1 papaya, peeled, seeded and cut into pieces
- 1/2 rockmelon, peeled, seeded and cut into pieces
- 1 ripe mango, peeled, seeded and cut into pieces
- 12 strawberries, hulled and halved
- 3 kiwifruit, peeled and cut into pieces
A zesty end to a meal.
Method
For lemongrass syrup
Combine palm sugar, lemongrass and 300ml water in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil and simmer for 5 minutes. Cool syrup to room temperature, then strain. Add lemon juice and mix well.
Combine all fruit in a large bowl, add lemongrass syrup and toss gently to combine.
To serve
Serve fruit salad accompanied by scoops of coconut ice-cream.
Serves 4-6.
