Fresh fruit with lime, lemongrass and mint
What better way to finish a meal in summer than with a big bowl of seasonal fruit? By all means, serve it with a big scoop of vanilla ice-cream, if it takes your fancy.
Ingredients
2 mangoes, peeled and cut into large chunks
500g lychees, peeled, cut in half and pitted
500g cherries, pitted
½ bunch mint leaves
Lime and lemongrass syrup
225g caster sugar
zest of 1 lime
juice of 5 limes
1 stalk lemongrass, cut into 5cm lengths
Method
To make the syrup, combine the sugar and 185ml water in a small, heavy-based saucepan and stir over a low heat until the sugar is fully dissolved. Add the lime zest, lime juice and lemongrass, bring to the boil, reduce the heat and simmer uncovered for 8 minutes. Strain.
Combine all the fruit in a large bowl. Toss with the syrup and place in the fridge for a couple of hours. Gently toss through the mint leaves and serve immediately.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
