This is an unusual fruit salad since avocado is more often treated as a vegetable. However, in the Caribbean it is used as a fruit, which of course it is!
2 firm ripe avocados
3 firm ripe bananas, chopped
12 fresh cherries or strawberries
juice of 1 large orange
shredded fresh root ginger
3 firm ripe bananas, chopped
12 fresh cherries or strawberries
juice of 1 large orange
shredded fresh root ginger
For the ginger syrup
50 g (2 oz) fresh root ginger, chopped
900 ml (1 1/2 pints) 3 3/4 cups water
225 g (8 oz) 1 cup demerara sugar
2 cloves
900 ml (1 1/2 pints) 3 3/4 cups water
225 g (8 oz) 1 cup demerara sugar
2 cloves
method
1. First make the ginger syrup; place the ginger, water, sugar and cloves in a saucepan and bring to the boil.
Reduce the heat and simmer for about 1 hour, until well reduced and syrupy.
2. Remove the ginger and discard. Leave to cool. Store in a covered, clean container in the fridge.
3. Peel the avocados, cut into cubes and place in a bowl with the bananas and cherries or strawberries.
4. Pour the orange juice over the fruits. Add 60 ml (4 tbsp) of the ginger syrup and mix gently, using a metal spoon. Chill for 30 minutes and add a little shredded ginger.
Reduce the heat and simmer for about 1 hour, until well reduced and syrupy.
2. Remove the ginger and discard. Leave to cool. Store in a covered, clean container in the fridge.
3. Peel the avocados, cut into cubes and place in a bowl with the bananas and cherries or strawberries.
4. Pour the orange juice over the fruits. Add 60 ml (4 tbsp) of the ginger syrup and mix gently, using a metal spoon. Chill for 30 minutes and add a little shredded ginger.
serving amount
serves 4
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