Follow these steps for perfect results
granulated sugar
lemongrass
sliced
pineapple
peeled, cut into thin wedges
mango
cubed
pawpaw
peeled, cut into thin wedges
fresh mint leaves
shredded
Combine sugar, sliced lemongrass, and water in a saucepan.
Heat over low heat, stirring until the sugar dissolves completely.
Simmer the mixture for 10 minutes to infuse the lemongrass flavor.
Remove from heat and allow the syrup to cool completely.
Peel and cut the pineapple into thin wedges.
Peel and cube the mango.
Peel and cut the pawpaw into thin wedges.
In a large serving bowl, combine the prepared pineapple, mango, and pawpaw.
Add the shredded fresh mint leaves to the fruit.
Pour the cooled lemongrass syrup over the fruit salad.
Gently toss all the ingredients together to ensure even distribution of the syrup and mint.
Serve chilled.
Expert advice for the best results
For a more intense lemongrass flavor, bruise the lemongrass stalks before simmering.
Chill the fruit salad for at least 30 minutes before serving to allow the flavors to meld.
Add a squeeze of lime juice for extra tanginess.
Everything you need to know before you start
5 mins
Can be made a few hours ahead
Serve in a chilled bowl, garnished with a sprig of mint.
Serve as a light dessert.
Serve as a refreshing side dish with grilled meats.
The sweetness and acidity of Riesling complement the fruit and lemongrass.
A refreshing and light beverage.
Discover the story behind this recipe
Fruits are commonly used in celebratory dishes and desserts.
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