Fruit platter

Name: Fruit platter
Cuisine: Thai
Ingredients: 8 fresh lychees, peeled, or canned lychees, drained; 8 fresh lychees, peeled, or canned lychees, drained; 1 galia melon, peeled, deseeded and cut into chunks; ½ honeydew melon, peeled, deseeded and cut into chunks; 500 ml/17 fl oz water; 2 tablespoons lime juice; sprig of fresh mint, to garnish; 200 g / 7 oz white caster sugar; 1 small pineapple, peeled, eyes and core removed, and cut into chunks; 5 cm/2 inch strip lime rind

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 small pineapple, peeled, eyes and core removed, and cut into chunks
1 galia melon, peeled, deseeded and cut into chunks
½ honeydew melo

Asia
Thailand
Dessert
Gluten-free
Vegan

Method

To make the syrup, put the sugar and water in a saucepan and stir over a medium heat until the sugar has fully dissolved, then add the lime juice and rind and bring to the boil. Boil without stirring for 10 minutes until you have a syrup. Remove the rind from the pan and set the mixture aside to cool.
Place all the prepared fruit in a large serving bowl and leave