Name: Tropical fruit salad with lemon grass & ginger granita
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 12 (300g) fresh lychees, peeled; 1/2 small_piece (350g) pineapple, peeled, cut into thin wedges; 1/2 small_piece (325g) papaya, peeled, cut into thin wedges; 1 medium_piece (430g) mango, peeled, cut into thin wedges; 2 (170g) gold kiwifruit, peeled, cut into thin wedges; 1/4 (375g) honeydew melon, peeled, cut into thin wedges; 1 tablespoon lime juice; 1 1/4 cup (275g) caster (superfine) sugar; 3 x 10cm (4-inch) sticks fresh lemon grass (20g), chopped coarsley; 10 centimetre (4-inch) piece fresh ginger (50g), peeled, sliced thinly; 3 cup (750ml) water; 2 tablespoon lime juice

Ingredients

12 (300g) fresh lychees, peeled

1/2 small_piece (350g) pineapple, peeled, cut into thin wedges

1/2 small_piece (325g) papaya, peeled, cut into thin wedges

1 medium_piece (430g) mango, peeled, cut into thin wedges

2 (170g) gold kiwifruit, peeled, cut into thin wedges

1/4 (375g) honeydew melon, peeled, cut into thin wedges

1 tablespoon lime juice

1 1/4 cup (275g) caster (superfine) sugar

3 x 10cm (4-inch) sticks fresh lemon grass (20g), chopped coarsley

10 centimetre (4-inch) piece fresh ginger (50g), peeled, sliced thinly

3 cup (750ml) water

2 tablespoon lime juice

Method

1.Make lemon grass and ginger granita. Place sugar, lemon grass, ginger and the water in a medium saucepan over medium heat, stir until sugar is dissolved. Bring to the boil. Reduce heat, simmer, uncovered, 1 minute. Stand 30 minutes. Strain syrup into a large heatproof jug, stir in juice. Pour syrup into a shallow 1-litre (4-cup) dish. Freeze 1 hour. Use a fork to break up any ice crystals. Freeze a further 4 hours, scraping with a fork every hour, or until frozen.

2.Place fruit and juice in a large bowl, toss gently to combine.

3.Divide fruit salad between serving bowls, top with granita.

You will need about 2 limes for this recipe.
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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