Name: Orange-glazed tropical fruit
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon brown sugar; 1 teaspoon finely grated orange rind; 2 tablespoon orange juice; 1 thickly sliced small pineapple; 2 quartered medium bananas; 1 thickly sliced starfruit with orange syrup; 2 minutes; 1/4 cup loosely packed mint leaves

Orange-glazed tropical fruit

Mint and orange combine to flavour this amazing glazed tropical fruit salad. If you like, serve with a dollop of creamy coconut ice-cream for an indulgent summer treat.

Serves 4

Cook

20M

Ingredients

2 tablespoon brown sugar

1 teaspoon finely grated orange rind

2 tablespoon orange juice

1 thickly sliced small pineapple

2 quartered medium bananas

1 thickly sliced starfruit with orange syrup

2 minutes

1/4 cup loosely packed mint leaves

Method

1.Stir brown sugar, orange rind and orange juice in a small saucepan over low heat until sugar dissolves. Cool.

2.Combine pineapple, bananas, and starfruit with orange syrup in a large bowl and leave to steep for a few minutes.

3.Cook fruit on a heated oiled barbecue flat plate, 2 minutes or until lightly browned and heated through.

4.Serve topped with ¼ cup loosely packed fresh mint leaves.

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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