Passionfruit Salad

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Passionfruit Salad

 

 

1/2 cup sugar

5 cm (2 " ) strip orange zest

1/4 cup passionfruit pulp (about 4 passionfruit)

1/4 cup water

1 large mango, peeled, coarsely chopped

1/2 small pineapple, peeled, coarsely chopped

2 kiwifruit, peeled, quartered

125 g (4 1/2 oz) strawberries, halved

 

 

1. Combine sugar, zest, passionfruit pulp and 1/4 cup water in a

medium saucepan over moderate heat. Cook and stir for 2 to 3 minutes

or until sugar dissolves.

 

2. Bring to the boil. Reduce heat; simmer, uncovered, for 5 to 6

minutes or until syrup thickens slightly. Cool slightly.

 

3. Place mixed fruit salad in a large serving bowl; pour cooled

passionfruit syrup over salad.

 

4. Cover with plastic food wrap. Chill for 1 hour.

 

 

 

TIP: Make fruit salad up to 4 hours before serving.

 

TIP: Delicious with vanilla ice-cream, vegan, of course.

 

VARIATION: Try adding a cinnamon stick and a few cardamom pods to

simmering syrup; remove when cooled.

 

 

 

Serves 6.