Originally published on Tuesday, 7th April 2009

 

Pineapple and Lychee Salad with Passionfruit Syrup

Serves 4

I love serving a tropical fruit salad drizzled with an aromatic sugar syrup as a way to end a meal. It cleanses your palate after a meal full of different flavours and doesn’t weigh you down like a sticky toffee pudding can.

This salad is very simple and elegant and looks pretty served in glass bowls with some finely shredded mint overtop. The passionfruit syrup recipe can easily be doubled and any extras are fantastic on pancakes, greek yoghurt or spooned over a panna cotta.

Ingredients

½ a large pineapple, peeled, cored and cut into bitesized cubes
12 lychees, pitted and seeded
a small handful of mint leaves, shredded

Passionfruit Syrup

5 passionfruit
juice of a lemon
200 mls water
110 grams caster sugar
2 star anise

Instructions

To make the passionfruit syrup cut each passionfruit in half and scrape the pulp and seeds into a saucepan.  Add the lemon juice, water, sugar and star anise and whisk to combine.

Place the pan on low heat and warm gently, whisking occasionally until the sugar has dissolved. Once all the sugar is dissolved, increase the heat and bring to a simmer. Simmer for 10-15 minutes until the mixture is reduced and syrupy. Set aside to cool.

Divide the fruit amongst 4 bowls. Drizzle some of the syrup overtop and scatter with the chopped mint.

Next recipe…

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

 

by JK

In collaboration with Eat Drink Talk