Tropical Fruit Salad with Passion Fruit Cream
|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Lime juice||1 Tablespoon|
|For passion fruit cream|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
To prepare the tropical fruit salad, put the sugar, water and lime rind and juice into a small saucepan.
Heat gently until the sugar dissolves, then bring to a boil.
Boil gently for 5 minutes, then strain into a mixing bowl.
Peel the mango, then cut the flesh away from the pit.
Cut the mango flesh into small cubes.
Cut the papaya in half and scoop out the seeds.
Peel the papaya, then cut each half into two lengthwise and cut into slices crosswise.
Remove all the outer skin from the pineapple, and remove the hard center core.
Cut the pineapple into small pieces.
Peel and slice the kiwi fruit.
Add all of the prepared fruits to the lime syrup.
Cover and refrigerate until serving.
To make the passion fruit cream, cut each passion fruit in half, then scoop out the seeds into a nylon sieve placed over a small bowl.
Work the seeds in the sieve with the back of a spoon until all of the juice has been extracted into the bowl.
Whip the cream with the sugar until it will hold soft peaks, then gradually fold in the passion fruit juice.
Spoon the cream into a serving bowl, cover and re--frigerate until ready to serve.
Transfer the tropical fruit salad to a serving bowl.
Serve with the passion fruit cream.