Fruit Salad With Minted Sugar Syrup

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8 Ingredients

Number of servings

4

For the syrup

50grams caster sugar
1tablespoons lemon juice
10 large mint leaves

1 ripe mango, peeled and cut into 1cm cubes
2 ripe kiwis, peeled and cut into 1cm cubes
100grams ripe papaya, peeled and cut into 1cm cubes
100grams pineapple, cut into 1cm cubes
1 ripe pomegranate, seeds

Nutrition per serving

8% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Cut the fruit into small pieces, so that this fruit salad offers a few flavours in a single spoonful. The minted sugar syrup helps to bring out the flavour of the ingredients.

Method

Step 1 of 4

For the syrup, place the ingredients in a small heavy-based saucepan. Pour over 50ml cold water.

Step 2 of 4

Bring to the boil, stirring frequently, until the sugar dissolves. Remove from the heat, pour into a heatproof bowl, and leave to cool. Then chill until needed.

Step 3 of 4

Combine all the fruits in a large serving bowl, reserving one-quarter of the pomegranate seeds. Strain the syrup into a jug. Discard the mint leaves.

Step 4 of 4

Pour the syrup over the fruit and toss well to coat. Scatter over the reserved pomegranate seeds and serve. It is best served within 4 hours of preparation.