Tropical fruit salad with a chilled rosemary and mint syrup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Papaya | |
| 2 | Oranges; segmented | |
| 1 | Kiwi fruit | |
| 1 | Mango | |
| 6 | Ripe strawberries or other berries | |
| 1 | Apple | |
| Few leaves of fresh rosemary and a couple | ||
| ; of leaves of fresh mint | ||
| 50 | grams | Caster sugar |
| 200 | millilitres | Fresh water |
| 2 | Limes; juice of | |
Directions
To make the syrup simply add the sugar to the water in a pan and bring to the boil, leave for 5 minutes and then turn off the heat.
With a sharp knife finely chop the rosemary and mint. Add the lime juice and herbs only when the syrup is cool, mix well. Place this now in the fridge to chill.
Meanwhile, peel and dice all the fruits into 1cm cubes, except the strawberries. Slice the strawberries lengthways with the green flowers left on, they taste great!
Mix all the fruits in with the rosemary and mint syrup and leave to marinade for at least 1 hour.
This will make the fruits soft and flavoursome and give the rosemary time to penetrate its refreshing flavour.
Best served chilled with a spoonful of fresh cream or a dollop of fruit sorbet on top.
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Carlton Food Network
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