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.
SERVES 4
PREP TIME 5 MINS
COOK TIME 5 MINS
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. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 2.26 g | Fibre : 12.76 g |
| Iron : 3.74 mg | Sugar : 99.15 g |
| Calcium : 149.4 mg | Sodium : 48.58 mg |
| Potassium : 1312.57 mg | Calories: 472.81 kcal |
| Protein : 5.23 g | Vitamin A : 3831.78 IU |
| Vitamin C : 361.85 g | Carbohydrates : 107.88 g |
| Saturated Fat : 0.36 g | Cholesterol : 0 mg |