Somehow a little bit of chilli will sneak into just about everything in Thailand, even a snack of fresh fruit. This tropical fruit salad is given a velvet-booted kick with a sweet syrup infused with ginger and chilli.
Dissolve sugar in water over gentle heat. Add ginger, chilli, lime, lime juice, and half the mint leaves and bring to the boil. Allow to bubble until it starts to turn a light golden colour and reduces in volume slightly. Cool and strain.
Toss fresh fruit pieces with remaining fresh mint leaves in the syrup and pile high on a platter or inside a glass bowl. Top with extra slices of lime, and an extra fresh chilli if you’re feeling racy.
© 1998 All rights reserved. Published by Murdoch Books.