Name: Minted fruit salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 3/4 cup (180ml) water; 2 teaspoon grated palm sugar; 1 star anise; 1 tablespoon lime juice; 1/2 small pineapple (400g), peeled, chopped coarsely; 1/2 small honeydew melon (450g), peeled, chopped coarsely; 250 gram (8 ounces) fresh lychees, peeled, seeded; 100 gram (3 ounces) seedless red grapes, halved; 1/4 cup loosely packed fresh mint leaves

Ingredients

3/4 cup (180ml) water

2 teaspoon grated palm sugar

1 star anise

1 tablespoon lime juice

1/2 small pineapple (400g), peeled, chopped coarsely

1/2 small honeydew melon (450g), peeled, chopped coarsely

250 gram (8 ounces) fresh lychees, peeled, seeded

100 gram (3 ounces) seedless red grapes, halved

1/4 cup loosely packed fresh mint leaves

Method

1.Stir the water, sugar and star anise in small saucepan over medium heat until sugar dissolves. Simmer, uncovered, 10 minutes. Stir in juice. Cover; refrigerate 3 hours. Strain syrup into medium jug; discard star anise.

2.Combine fruit, mint and syrup in large bowl.

Make syrup the night before. If you can’t buy the fruits, due to seasonal availability, you can substitute with a mixture of fruits such as watermelon, kiwifruit, blueberries and strawberries; just make sure you have the same total weight of fruit. You could also use canned lychees if fresh ones aren’t in season.
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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