A variety of fruits can be used for this Vietnamese dessert, depending on what is available. Look out for mandarin oranges, star fruit, Pawpaw and passion fruit.
serves 4 - 6
75 g (3 oz) scant 1/2 cup sugar
100 ml (2 pint) 1 1/4 cups water
30 ml (2 tbsp) stem ginger syrup
2 pieces star anise
2.5 cm (1 in) cinnamon stick
juice of 1/2 lemon
2 fresh mint sprigs
2 bananas, sliced
8 fresh or canned lychees
225 g (8 oz) strawberries, hulled and halved
2 pieces stem ginger, cut into sticks
1 medium pineapple
1. Put the sugar, water, ginger syrup, 1 star anise, cinnamon, clove, lemon lice and mint into a saucepan. Bring to the boil and simmer for 3 minutes, train into a bowl and set aside to cool.
2. Remove the top and bottom from the mango and remove the outer skin. Stand the mango on one end and remove the flesh in two pieces either side of the flat stone. Slice evenly and add to the syrup. Add the bananas, lychees, strawberries and ginger.
3. Cut the pineapple in half down the centre. Loosen the flesh with a small serrated knife and remove to form two boat shapes. Cut the flesh into chunks and place in the syrup.
4. Spoon some of the fruit salad into the pineapple halves and serve on a large dish.There will be sufficient fruit salad to refill the pineapple halves.
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