Plantation Fruit Compote
|Castor sugar||1⁄2 Cup (8 tbs)|
|Lychee syrup||1⁄2 Cup (8 tbs)|
|Light rum||3 Tablespoon|
|Lemon juice/1 small can coconut syrup||1 Tablespoon|
Cut watermelon into thick slices, remove white rind and skin and cut pink flesh into chunks, removing any seeds.
Cut skin from pineapple, cut in two lengthwise, then into thin wedges.
Split coconut (best done by first making a hole in the eyes, draining coconut milk, then throwing coconut on stone surface) and cut thin strips of coconut from the shell.
Drain lychees, reserving syrup.
Arrange watermelon, pineapple, fresh coconut and lychees in large bowl, cover with foil and chill well.
When ready to serve combine castor sugar, lychee syrup, rum and lemon juice and drizzle over fruit.
If using coconut syrup, simply drizzle this over the fruit.
Note: Coconut syrup from Samoa is available in cans at many health food shops.
It goes well with fresh tropical fruits or simply spooned over ice cream.