Exotic fruit soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ¼ | cup | Honey |
| 1 | Star anise | |
| 1 | Cinnamon stick | |
| 1 | Vanilla bean, split | |
| Zest of 1/2 lime | ||
| Zest of 1/2 orange | ||
| 1 | Stalk lemongrass, trimmed and roughly chopped | |
| 2 | tablespoons | Mint leaves, chopped |
| Note: All fruit should be very cool in temperature. | ||
| ¼ | cup | Mango, diced |
| ¼ | cup | Pineapple, diced |
| ¼ | cup | Blood (or navel) orange fillets |
| ¼ | cup | Mamey sapote, diced |
| ¼ | cup | Charentais (or other favorite) melon, diced |
| 4 | Lychees, peeled (substitute as desired) | |
| 6 | Grapes, sliced in half | |
| ¼ | cup | Coconut meat, thinly sliced, toasted and broken into bitesized pieces |
| 2 | Passion fruit, cut in half crosswise | |
| 2 | Ripe finger bananas, (or quartered regular bananas), sliced in half, lengthwise | |
| 1 | Star fruit, sliced into 1/4-inch thick slices | |
Directions
FOR THE INFUSION
FOR THE FRUIT GARNISH
Put all of the above in a saucepan and bring to a simmer. Turn off the heat and set aside 30 minutes. Now strain through a fine mesh strainer and chill the liquid. Divide all of the prepared fruit except the coconut, passion fruit, banana and star fruit between four chilled bowls. Pour the infusion over the fruit. Now garnish with the passion fruit, banana and star fruit.
Serve.
Yield: 4 servings
Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9364 Posted to MM-Recipes Digest V4 #045 by "Ed Bauman" <BIRCHCREEK@...> on Feb 12, 97.