tropical fruit salad
How to make tropical fruit salad recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 lemon grass stalks, roughly chopped
150 ml (¼ pint) water
150 g (5 oz) caster sugar
125 g (4 oz) pineapple, peeled and sliced
1 mango, peeled and sliced
½ papaya, peeled and chopped
coconut macaroons or coconut ice cream, to serve
Method:
Place the lemon grass, measurement water and sugar in a small, heavy-based saucepan, bring to the boil and cook for 1 minute. Let cool slightly, then transfer to the freezer until completely cool, about 10 minutes.
Arrange the fruit in a serving bowl. Strain the syrup over the fruit and serve with macaroons or coconut ice cream, if liked.
For sticky coconut rice with tropical fruit, cook 200 g (7 oz) pudding rice in a large saucepan of boiling water according to the pack instructions. Transfer to a colander to drain.
Add 100 g (3½ oz) coconut cream, 3 tablespoons caster sugar and 1 lemon grass stalk to the pan and heat through. Return the rice to the pan, stir well and set aside for 10 minutes to cool.
Peel and cut 1 mango and ½ pineapple into thin slices and serve with the coconut rice, topped with a sprinkling of desiccated coconut. Total cooking time 30 minutes.
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