Recipe

Tropical salad with lime and ginger syrup

Fresh and colourful tropical salad with lime and ginger syrup from Australian Women's Weekly.

Oct 31, 2010 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Tropical salad with lime and ginger syrup
  • 565 gram canned lychees, drained, halved
  • 2 kiwifruit (170g), halved lengthways, sliced thickly
  • 2 gold kiwifruit (170g), halved lengthways, sliced thickly
  • 1/2 pineapple (450g), peeled, sliced thickly
  • 60 gram fresh coconut, grated coarsely
  • 2 tablespoon finely shredded fresh mint
  • 1/2 cup (125ml) water
  • 2 tablespoon grated palm sugar
  • 1 tablespoon lime juice
  • 2 centimetre piece fresh ginger (10g), sliced thinly
  • 1 teaspoon finely grated lime rind

Method

Tropical salad with lime and ginger syrup
  • 1
    Make lime and ginger syrup. Combine the water, sugar, juice and ginger in small saucepan; stir over heat until sugar dissolves, bring to the boil. Boil, uncovered, about 5 minutes or until syrup thickens. Remove from heat; stir in rind. Cool.
  • 2
    Combine fruit and coconut in large bowl with syrup; cover, refrigerate 1 hour. Serve sprinkled with mint.

Notes

You need the flesh from about half a coconut. To crack the coconut, pierce one of the eyes and put it into a preheated oven 240°C/475°F for about 15 minutes.

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