3

Tropical fruit salad with coconut syrup

Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Sweet coconut sugar syrup drizzled over summery fruit.
Ingredients

coconut water

330 ml

palm sugar

2 tbs, (coconut sugar)

cinnamon quill

1 whole

mango

1 medium, thinly sliced

pineapple

1 cup(s), (1/2 pinapple), thinly sliced

lychees, canned in natural juice, drained

500 g

Instructions

  1. Place coconut water, sugar and cinnamon in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup slightly thickens. Set aside for 5 minutes to cool. Discard cinnamon stick.
  2. Meanwhile, combine mango, pineapple and lychees in a large bowl. Pour over warm syrup. Set aside for 10 minutes to infuse. Serve.
Notes
TIP: Coconut water can be found in most supermarkets. Coconut sugar is available from some supermarkets (in the sugar aisle), Asian grocery stores or delicatessens. If unavailable use 2 tablespoons brown sugar. You can use grapes or honeydew melon instead of fresh lychees.

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