Tropical fruit salad

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A stunning combination of fruits from the tropics, this fruit salad is anything but ordinary. With a refreshing lemongrass and lime syrup, it would make a great ending to an asian-inspired meal.


½ honeydew melon

½ rockmelon

½ papaya

30 lychees

2 starfruit

6 passionfruit

Lemongrass and lime syrup

4 lemongrass stems

295 g (10½ oz/1⅓ cups) caster (superfine) sugar

2 limes


1. To make the lemongrass and lime syrup, trim the very tops of the lemongrass, remove and discard the outer layers, then cut each stem in half and bruise using the flat side of a large, heavy knife. Put the lemongrass, sugar and 330 ml (11¼ fl oz/1⅓ cups) water in a small saucepan. Use a zesting tool to remove the zest from the limes and add to the pan. Juice the limes, strain the juice and add to the pan.

2. Stir the syrup over low heat until the sugar dissolves. Increase the heat to medium and bring to a simmer. Simmer for 8 minutes or until thickened slightly to a light syrup consistency. Set aside to cool completely (place the syrup in the refrigerator to reduce the cooling time, if you like).

3. Thickly slice the melons and papaya. Remove and discard the seeds and skin, then slice the flesh into bite-sized pieces. Peel the lychees, cut in half and remove the seeds. Slice the starfruit and halve the passionfruit.

4. Divide the melons, papaya, lychees and starfruit among 6 serving glasses or bowls. Spoon the pulp from half a passionfruit over the fruit and place the remaining passionfruit halves on top. Drizzle with the lemongrass and lime syrup, and serve.