Name: Fruit salad with star-anise syrup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small_piece (1.3kg) honeydew melon; 250 gram strawberries; 400 gram cherries; 4 cardamom pods; 4 star anise; 1/2 cup (110g) caster sugar; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) water

Ingredients

1 small_piece (1.3kg) honeydew melon

250 gram strawberries

400 gram cherries

4 cardamom pods

4 star anise

1/2 cup (110g) caster sugar

1/4 cup (60ml) lemon juice

1/4 cup (60ml) water

Method

1.Halve, peel and chop melon coarsely. Cut strawberries in half. Seed cherries; place fruit in large bowl.

2.Bruise cardamom pods, place in small saucepan with star anise, sugar, juice and the water. Stir over heat, without boiling, until sugar dissolves.

3.Pour warm syrup over fruit, refrigerate, covered, about 30 minutes or until cold.

You can make the syrup up to two days ahead and refrigerate, covered, until ready to use. Reheat before pouring over the fruit. You can use this syrup with any fruit, for instance, a selection of tropical varieties such as carambola, rambutan, pineapple, mango or mangosteen.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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