Tropical Fruit Salad with Ginger and Vanilla Syrup

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Preparation info

  • Difficulty

    Easy

  • Serves

    4–6

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

If you want a light dessert after a rich or meaty menu, this is the ticket. The vanilla bean and ginger-infused syrup elevates any fruit and it’s particularly good over ice cream. Make a colourful platter with these tropical varieties or choose your own favourites.

Prep 15 minutes
Cook 5 minutes

Ingredients

  • 150 g ( oz) caster sugar
  • 1 vanilla bean, split
  • 4 slices ginger
  • 2 ripe mangoes
  • 2 ripe papaya
  • ½ small pineapple
  • 2 kiwi, thickly sliced
  • 55 g 2 oz) large toasted coconut flakes

Method

Place the sugar, vanilla bean, ginger and 150 ml (5 fl oz) water in a saucepan and bring to the boil. Cook for about 4 minutes or until the sugar is dissolved and the mixture is syrupy. Remove and allow to cool. Scrape the vanilla bean seeds into the syrup and remove the ginger.

Cut the mango, papaya and pineapple into 4 cm ( inch) batons or chunks. Arrange all the fruit on a small platter, pour over the syrup and garnish with the toasted coconut.