Tropical fruit salad with lemon grass & ginger granita
Feb 28, 2011 1:00pm- 35 mins cooking
- Serves 6
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Ingredients
Tropical fruit salad with lemon grass & ginger granita
- 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
Tropical fruit salad with lemon grass & ginger granita
- 1Make 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.
- 2Place fruit and juice in a large bowl, toss gently to combine.
- 3Divide fruit salad between serving bowls, top with granita.
Notes
You will need about 2 limes for this recipe.
