Tropical Fresh Fruit Salad
|Stock syrup||300 Milliliter|
|Fresh pineapple||175 Gram, dice|
|Red apple||1 , dice|
|Fresh pear||1 , dice|
|Kiwi fruit||1 , slice|
|Green grapes||87 1⁄2 Gram, halved|
|Black grapes||87 1⁄2 Gram, halved|
|Double cream||To Taste|
1)Make the stock syrup and allow it to cool. Pour into a clean bowl. Wash and dry the fresh apple, pear and grapes.
2)Cut off the top and bottom of the pineapple. Cut away the rough outer skin and remove any little brown seeds that you find. Cut the pineapple flesh into about 1cm cubes and place in the syrup
3)Core the apple. Cut it in half from top to bottom and cut into thin slices. Add it to the syrup. Leave the red skin on to give the salad extra colour. Do the same with the pear.
4)Thinly peel the kiwi fruit. Cut it into half and then cut it into thin slices. Add to the syrup.
Cut the grapes in half, remove any seeds and add to the syrup.
5)Using a sharp knife, cut away the peel and cut the orange into neat segments. Add to the syrup.
Mix the salad and place it in the fridge.
6)Just before you wish to serve, peel and thinly slice the banana and mix it in to the salad.
7)Serve in chilled glasses with a little pouring of cream (unwhisked double cream) and a few physalis (optional).
8)Don’t add the banana too early as it may turn brown and go soggy and spoil the look of the salad.
9)You can add a little sparkle to your glasses by coating the top edge with a little colored sugar.
10)Place a little sugar in a clean dish, add a touch of food coloring of your choice and mix well. Separate an egg, save the yolk and slightly beat the white with a dinner fork and pour into a shallow dish.
11)Take the glass and lower the edge into the egg white. Shake off any excess and dip the glass into the colored sugar. Shake off any excess and put it aside to set.
12)Serve chilled and enjoy!
You could exchange the stock syrup for pure apple juice or unsweetened orange juice.