Summer tropical fruits are glorious! Especially when paired with this killer ginger lime syrup. I use some palm sugar in this to get a deep rich sweetness.
Ingredients 15
For The Syrup
1⁄2 cup lime juice
1⁄2 cup caster sugar
1⁄2 cup palm sugar, shaved
1 lime zest, cut into wide strips with a vegie peeler
1 knob ginger, sliced
1⁄2 stalk lemongrass, bruised (bashed with the back of a knife)
1⁄2 cup kombucha
For The Fruit Salad
1 cup lychees, pitted, peeled, fresh or canned
1 cup longan, pitted, peeled
1 cup watermelon, cubed
1 cup red papaya, cubed
1 cup honeydew melon, cubed
1 cup pineapple, cubed
1 star fruit, sliced
4 passionfruit, quartered
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Method 2
To make the ginger lime syrup, combine the ingredients in a medium saucepan and stir over a low heat to dissolve the sugar. Bring to a simmer and cook gently for 30 minute or until reduced and syrupy. Transfer to a bowl or jug and cool completely.
For the fruit salad, gently toss all the fruit (except the ) together in a large bowl until it is well dispersed. Serve with the cooled syrup and passionfruit quarters.
Jacob Food's tips
So how big is a “knob of ginger”—technically the size of your thumb (yep, slightly disappointing...)
