Name: Tropical fruit with rosewater syrup
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1/4 cup (55g) white sugar; 1/2 cup (125ml) water; 2 tablespoon lime juice; 1/4 teaspoon rosewater; 1 large (600g) mango, chopped; 1 large (650g) red papaya, chopped; 12 (300g) fresh lychees, peeled; 2 passionfruit

Tropical fruit with rosewater syrup

Juicy and delicious tropical fruit with rosewater syrup. You can use pineapple or even watermelon instead of the papaya if you prefer. You could also use 4 cardamom pods and a cinnamon quill instead of the rosewater.

Serves 2

Cook

30M

Ingredients

1/4 cup (55g) white sugar

1/2 cup (125ml) water

2 tablespoon lime juice

1/4 teaspoon rosewater

1 large (600g) mango, chopped

1 large (650g) red papaya, chopped

12 (300g) fresh lychees, peeled

2 passionfruit

Method

1.Place the sugar and water in a small saucepan; stir over medium heat without bringing to a boil, until sugar is dissolved. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour syrup into a heatproof jug or bowl; cool.

2.Stir in the lime juice and rosewater; refrigerate until cold.

3.Divide the fruit between serving bowls; drizzle with some of the syrup. Serve with extra passionfruit, if desired.

Not suitable to freeze. Suitable to microwave.
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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