Summer Fruit Salad with Lemongrass and Star Anise Syrup
Photography by Manja Wachsmuth.
Use a combination of your favourite fruit for this salad. I have used pineapple, oranges, Loganberries, peaches, honeydew melon and a tin of drained lychees. You could also use nectarines, cherries, berries and melons.
INGREDIENTS
Syrup
¼ cup orange juice
¼ cup lime juice
¼ cup golden syrup
2 stalks lemongrass, thinly sliced
3 whole star anise
METHOD
Put all the syrup ingredients in a saucepan over a medium heat and bring to the boil, stirring to dissolve the golden syrup. Simmer for 2 minutes then cool, cover and chill.
When ready to serve, strain the syrup, discarding the lemongrass but leaving in the star anise and pour over the fruit. Let the fruit salad sit for 20 minutes for the fruit to release some of their juices and mingle with the syrup. Makes ¾ cup of syrup
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.