Oriental Fruit Salad
|Granulated sugar||6 Ounce (175 Gram)|
|Fresh root ginger||2 1⁄2 Centimeter, peeled and chopped|
|Grated orange zest||1 Large|
|Orange||1 Large, juiced|
|Lime||1 , juiced|
|Grated lime zest||1|
|Ripe mango||1 Large, peeled and cut into strips|
|Canned lychees||425 Gram, drained|
|Pineapple||1 Large, peeled and cubed|
|Oranges||3 Large, peeled and segmented|
1 Place the syrup ingredients, except orange and lime juice, into a large pan with 600ml/1 pt water. Stir over a low heat until sugar has dissolved. Bring to the boil, then simmer for 10 mins. Remove from heat, strain into a bowl, then leave to cool.
2. Meanwhile, place prepared fruit in a serving bowl, then pour over orange and lime juice.
3. Pour cooled syrup over the fruits, then chill until required. Serve in bowls and top with Iced mint cream.