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Ingredients
Fruit Salad in Vanilla, Ginger and Lemongrass Syrup
250 g (9 oz) watermelon, cubed
130 g (4½ oz) honeydew melon, cubed
¼ small pineapple, chopped
½ mango, diced
125 g (4½ oz) strawberries, halved
2 small mint sprigs
Lemongrass Syrup
60 ml (2 fl oz/¼ cup) lime juice
20 g (¾ oz) soft brown sugar
½ stem lemongrass, finely sliced
1 tablespoon grated fresh ginger
1 small vanilla bean, split
Method
- If you prefer your syrup without the lemongrass pieces but like the flavour, bruise the white part of the lemongrass with a rolling pin, place in the syrup, cook and remove along with the vanilla bean.
- Place the fruit and mint in a bowl and mix gently.
- To make the syrup, place the lime juice, sugar and 125 ml (4 fl oz/½ cup) water in a small saucepan and stir over low heat until the sugar dissolves, then add the lemongrass, ginger and vanilla bean. Bring to the boil, reduce the heat and simmer for 10 minutes, or until reduced and slightly thickened. Remove the vanilla bean (and lemongrass if you prefer), pour the syrup over the fruit and refrigerate until cold.
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