Serves: 4 - 6
INGREDIENTS
1 ripe pineapple
1 honeydew melon
150g granulated sugar
4 tablespoons water
4 pieces preserved stem ginger in syrup, sliced
2 tablespoons ginger syrup
zest and juice of 1 lemon
mint leaves to garnish
Greek-style yoghurt to serve
METHOD
Peel the pineapple, cut it into quarters, remove the core and slice.
Peel, seed and slice the melon. Place in a serving bowl.
Combine the sugar and water in a small saucepan. Heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer for 1-2 minutes.
Remove from the heat and add the ginger, the ginger syrup, and the zest and juice of the lemon. Pour over the prepared fruits and toss gently. Refrigerate until ready to serve.
About half an hour before serving, finely slice the mint leaves and toss through the fruits. Serve at room temperature with thick, Greek-style yoghurt. Serves 4-6
Stem ginger in syrup can be easily found in jars in Asian supermarkets.
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Issue 128
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.