|2 tablespoons||Plus 2 teaspoons sugar|
|½||Vanilla bean, split|
|¼ teaspoon||Five-spice powder|
|Zest of 1 lime|
|Zest of 1/2 lemon|
|½ teaspoon||Chopped fresh ginger|
|1||Sprig of fresh mint (OPT)|
|1 tablespoon||Fresh lime juice|
And ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.
In a small saucepan, combine 1½ cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using. Simmer over moderate heat for 10 minutes.
Set aside to cook. Then stir in the lime juice. (The syrup can be made up and refrigerated for up to a week before serving the salad.)
Slice off the top and the rind from the pineapple; quarter it lengthwise. Reserve 3 of the quarters for another use. Slice 1 of the quarters crosswise ⅛-inch thick. Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks ⅛-inch thick. Slice each mango disk in half lengthwise. Peel the kiwis and halve lengthwise. Cut each half lengthwise into thin wedges.
Divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern. Strain the reserved syrup and divide equally among the 4 servings. Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours. Just before serving, halve the passion fruits crosswise. Using a teaspoon, scoop the pulk out of each half onto the fruit in each bowl.
Nutritional information per serving: 147 calories; 1⅕ G Protein; .7 G fat; 37.0 G Carbohydrate.
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