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sugar vanilla bean split coriander seeds Chinese five spice lime zest lemon zest ginger mint sprigs lime juice fresh pineapple mangos fruit passion fruit
Viewed: 5 - Published at: 6 years agoIngredients
- 2 tablespoons sugar plus 2 teaspoons
- 1/2 each vanilla bean split
- 3 each coriander seeds
- 1 each cloves, whole
- 1/4 teaspoon chinese five spice powder
- 1 whole lime zest
- 1/2 whole lemon zest
- 1/2 teaspoon ginger chopped fresh
- 1 each mint sprigs
- 1 tablespoon lime juice fresh
- 1 whole pineapple
- 1 whole mangos
- 2 large kiwi fruit
- 2 whole passion fruit
Method
- In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using.
- Simmer over moderate heat for 10 minutes.
- Set aside to cook.
- Then stir in the lime juice.
- (The syrup can be made up and refrigerated for up to a week before serving the salad.)
- Slice off the top and the rind from the pineapple; quarter it lengthwise.
- Reserve 3 of the quarters for another use.
- Slice 1 of the quarters crosswise 18 inch thick.
- Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks 18 inch thick.
- Slice each mango disk in half lengthwise.
- Peel the kiwis and halve lengthwise.
- Cut each half lengthwise into thin wedges.
- Divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern.
- Strain the reserved syrup and divide equally among the 4 servings.
- Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours.
- Just before serving, halve the passion fruits crosswise.
- Using a teaspoon, scoop the pulk out of each half onto the fruit in each bowl.
- Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G fat; 37.0 G Carbohydrate.
