Fresh Fruit Plate with Kaffir Lime Leaf and Coconut Syrup
Photography Becky Nunes.
Choose a selection of the freshest, ripest fruit for these breakfast or brunch fruit plates.
INGREDIENTS
Fruit
rock melon, honeydew melon, mango, berries, stone fruit, cherries
Syrup
1/2 cup sugar
1/2 cup water
4 double kaffir lime leaves, finely shredded
1 cup coconut cream
3 tablespoons long thread coconut, toasted
METHOD
Combine the sugar, water and kaffir lime leaves in a saucepan and bring to the boil. Simmer for 5 minutes. Remove from the heat and cool. Stir in the coconut cream, cover and chill. Strain out the kaffir lime leaves before serving.
To assemble: Peel and slice the fruit. Arrange on plates and scatter over the toasted coconut. Serve with a small jug of syrup. Makes 1½ cups of syrup.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.