Fruit Bowl
Photography by Manja Wachsmuth.
Use papaya or rock melon if mango isn’t available, or all 5 fruits if feeding a crowd.
INGREDIENTS
1 pineapple
1 mango
3 oranges
Syrup
1 cup water
1 whole star anise
1 cinnamon stick
6 whole cloves
zest and juice 1 large lemon
few fresh mint leaves
½ cup caster sugar
METHOD
Peel and slice all the fruit and arrange in a bowl. Drizzle over a little of the syrup, then serve the rest separately in a jug.
Syrup: Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer gently for 10 minutes then cool before serving. Remove the cooked mint leaves and replace with fresh mint to serve if desired.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!