Name: Tropical fruit salad with lemon grass & ginger granita
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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

Ingredients

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

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.