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Tropical Fruit Salad with Ginger Syrup

6 Servings

Ingredients:

2 cups sugar
1 cup water
1 lemon, thinly sliced
6 quarter-sized slices fresh ginger, crushed
3 whole star anise
2 cardamom pods, crushed
1 cinnamon stick
1 medium papaya
1 mango, peeled and cut into cubes
1 banana, peeled and sliced
3 kiwi fruit, peeled and cut into wedges
1 Tbsp. chopped crystallized ginger
vanilla ice cream (optional)

Cooking:

1. Boil syrup ingredients (sugar, water, lemon, ginger, star anise, cardamom, cinnamon) together in a medium saucepan over low heat, stirring occasionally until sugar dissolves. Remove pan from heat and set aside to steep for 30 minutes. Strain the solids into a clean bowl and chill until ready to use.

2. Cut papaya in half, peel, and scoop out seeds. Cut papaya into cubes and place in a large bowl with mango, banana, kiwi fruits, and crystallized ginger. Drizzle about 1 cup of the syrup and stir gently to coat. Save remaining syrup for another use. Serve alone or with a scoop of ice cream.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005