Tropical fruit salad with chilled mint syrup – Food & Home Magazine
A vibrant tropical fruit salad with papaya, mango, guava and litchi, finished with a refreshing chilled mint, ginger and lime syrup.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Grater
- Chef's knife
- Cutting board
- Refrigerator
- Plate
- Spoon
- Citrus press
- Fine-mesh sieve
- Pitcher
- Serving platter
Ingredients
- 125ml (½ cup) water
- 100g (½ cup) sugar
- grated peel and juice of 1 lime or lemon
- 5cm ginger, peeled and finely grated
- a handful of fresh mint leaves
- 1 small papaya, peeled and sliced into wedges
- 1 mango, peeled and sliced lengthways
- 2 guavas, peeled and sliced into wedges
- 2 kiwi fruits, peeled and sliced into wedges
- 2 granadillas, quartered
- 12 litchis, peeled
- a handful of fresh mint leaves, to serve
- lime wedges, to serve
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