Recipe

Tropical fruit salad with lemon grass & ginger granita

Feb 28, 2011 1:00pm
  • 35 mins cooking
  • Serves 6
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Ingredients

Tropical fruit salad with lemon grass & ginger granita
  • 12 (300g) fresh lychees, peeled
  • 1/2 small_piece (350g) pineapple, peeled, cut into thin wedges
  • 1/2 small_piece (325g) papaya, peeled, cut into thin wedges
  • 1 medium_piece (430g) mango, peeled, cut into thin wedges
  • 2 (170g) gold kiwifruit, peeled, cut into thin wedges
  • 1/4 (375g) honeydew melon, peeled, cut into thin wedges
  • 1 tablespoon lime juice
  • 1 1/4 cup (275g) caster (superfine) sugar
  • 3 x 10cm (4-inch) sticks fresh lemon grass (20g), chopped coarsley
  • 10 centimetre (4-inch) piece fresh ginger (50g), peeled, sliced thinly
  • 3 cup (750ml) water
  • 2 tablespoon lime juice

Method

Tropical fruit salad with lemon grass & ginger granita
  • 1
    Make lemon grass and ginger granita. Place sugar, lemon grass, ginger and the water in a medium saucepan over medium heat, stir until sugar is dissolved. Bring to the boil. Reduce heat, simmer, uncovered, 1 minute. Stand 30 minutes. Strain syrup into a large heatproof jug, stir in juice. Pour syrup into a shallow 1-litre (4-cup) dish. Freeze 1 hour. Use a fork to break up any ice crystals. Freeze a further 4 hours, scraping with a fork every hour, or until frozen.
  • 2
    Place fruit and juice in a large bowl, toss gently to combine.
  • 3
    Divide fruit salad between serving bowls, top with granita.

Notes

You will need about 2 limes for this recipe.

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