Fruit Bowl
Use papaya or rock melon if mango isn’t available, or all 5 fruits if feeding a crowd.
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #48
Aug. 29, 2015
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.
