Fresh fruit with lime, lemongrass and mint

all details

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-bean ice-cream, if it takes your fancy.

Fresh fruit with lime, lemongrass and mint.
Photo: William Meppem

Ingredients

  • 2 mangoes, peeled and cut into large chunks
  • 500g lychees, peeled, cut in half and pitted
  • 500g cherries, pitted
  • 1/2 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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  • Course - Dessert

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