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Fruit Salad with Minted Sugar Syrup

Cut the fruit into small pieces, so that this fruit salad offers a few flavours in a single spoonful. The minted sugar syrup helps to bring out the flavour of the ingredients.




Recipe Ingredients:

1 ripe mango, peeled and cut into 1cm cubes
2 ripe kiwis, peeled and cut into 1cm cubes
100 g ripe papaya, peeled and cut into 1 cm (1/2 in) cubes
100 g pineapple, cut into 1 cm (1/2 in) cubes
Seeds from a ripe pomegranate
1.75 oz (50 g) caster sugar
1 tbsp lemon juice
10 large mint leaves

Recipe Methods:

1  For the syrup, place the ingredients in a small heavy-based saucepan. Pour over 50ml (1 3/4 fl oz) cold water.
2  Bring to the boil, stirring frequently, until the sugar dissolves. Remove from the heat, pour into a heatproof bowl and leave to cool. Then chill until needed.
3  Combine all the fruits in a large serving bowl, reserving one-quarter of the pomegranate seeds. Strain the syrup into a jug. Discard the mint leaves.
4  Pour the syrup over the fruit and toss well to coat. Scatter over the reserved pomegranate seeds and serve. It is best served within 4 hours of preparation.


Fat :  2.26 gFibre : 12.76 g
Iron : 3.74 mgSugar : 99.15 g
Calcium : 149.4 mgSodium : 48.58 mg
Potassium : 1312.57 mgCalories: 472.81 kcal
Protein : 5.23 gVitamin A : 3831.78 IU
Vitamin C : 361.85 gCarbohydrates : 107.88 g
Saturated Fat : 0.36 gCholesterol : 0 mg
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