Whole Spiced Fruit Salad

A SIMPLE AND LIGHT DESSERT, WHICH WOULD BE PERFECT OFFERED AT THE END OF A RICH MEAL. SERVE ALONGSIDE GOOD-QUALITY ICE CREAM OR ADD A DROP OF RUM AND GINGER PEELINGS TO THE SUGAR SYRUP.

SERVES 4–5 | PREPARATION TIME: 40 MINUTES
STANDING TIME: 1 HOUR | COOKING TIME: 6–7 MINUTES

FRESH

grated zest and juice of 1 lime

grated zest and juice of 1 lemon

1 small pineapple

1 large mango, thinly sliced or chopped

2 kiwi fruit, thinly sliced

1 large blood orange, peeled and cut into segments

5 lychees, halved

½ papaya, thinly sliced

2 passionfruit

4 tablespoons blueberries

SPICES

2 cloves

1 star anise

1 cinnamon stick

1 vanilla pod, split open lengthways and seeds scraped out

PANTRY/LARDER

110g caster sugar

1. Mix together the sugar, 110ml water, cloves, star anise, cinnamon stick, vanilla pod and seeds in a saucepan. Simmer gently until the sugar has dissolved, then continue simmering for a further 5–6 minutes.

2. Stir in the lime and lemon zest and juice, then remove the pan from the heat and leave to cool completely.

3. Meanwhile, put all the fruit into a serving dish, then pour or strain the sugar syrup over the fruit. Leave to stand for at least 1 hour before serving.