Fruit Bowl

, from Issue #48. August, 2015
Photography by Manja Wachsmuth.
Fruit Bowl

Use papaya or rock melon if mango isn’t available, or all 5 fruits if feeding a crowd.


1 pineapple
1 mango
3 oranges

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


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.