There are heaps of notes at the end of the recipe about this colourful fruit salad.
3 Tbsp syrup from jar of stem ginger
500g (16 oz) can lychees, drained
A selection of fruit: gold kiwifruit, strawberries, bananas, raspberries, nectarines, peaches, mango, papaya, and pineapple
1-2 Tbsp lime juice
3 large mint leaves, torn
Yoghurt, to serve
1 Prepare fruit. Drain lychees and halve. Peel and slice kiwifruit and bananas. Hull and slice strawberries. Halve, pit and slice nectarines.
2 Mix fruit with ginger syrup, squirt with lime juice and add mint. Toss gently. Chill for at least 1 hour before serving with yoghurt.
A fresh fruit salad is such as easy thing to make, and a glorious end to a summer meal. Here’s a quick version, using the syrup from a can of tem ginger in syrup. It provides a nice glossy syrup with a good gingery bite. If you are a ginger fan, you could slice and add some of the ginger as well as syrup.
You don’t have to include lychees, but I like their cotton-soft texture and little crunchy bits. They provide good fibre, too.
I love the flavour of the mint in the syrup, but I’ve decided actual leaves are intrusive. I think a better idea than doing what I did in the picture, would be too crush them in a mortar and pestle – and you would be better to start with a handful of leaves – and to add the juice. If the leaves don’t yield any juice, add a few pinches of sugar. Alternatively, add a couple of big sprigs of mint, and fish them out before serving the fruit salad.
I actually like this fruit salad a few hours after serving, once the fruit has started to soften somewhat and has bled some juice into the syrup softening it’s gingery bite. The ginger is still there, but muted. Very nice!
Avoid really ripe bananas because they will be too sweet, and be sure to include some fruit with tang, such as golden kiwifruit or nectarines, to keep it balanced.