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-bean ice-cream, if it takes your fancy.
Photo: William Meppem
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- 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
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.