INGREDIENTS


Fruits                                

1 mango

1 pineapple

1 tin of lychees

2 peaches                          ¼ tsp black peppercorns

¼ small melon

110g/4oz strawberries

55ml/2fl oz apple juice

 

Herbs & Spices

10 kaffir lime leaves or pared zest of I lime

4 stalks of lemongrass, bruised & chopped

¼ thumb of fresh ginger, roughly chopped

¼ tsp black peppercorns

½ tsp coriander seeds

2 star anise

3 large sprigs of Thai Basil

 

METHOD


Serves 6

  1. Drain the lychees and pour the syrup into a saucepan along with the apple juice.
  2. Add the herbs and spices to the liquid.
  3. Bring to the boil and simmer for 2mins. Set aside to infuse until cold.
  4. Prepare all of the fruits, peel, core, destone and cut into bite-size pieces. Place into a serving bowl.
  5. Strain the spiced syrup over the fruit and leave to macerate for at least half an hour.
  6. Top with a dollop of Greek Yoghurt drizzled with honey. Serve!

 

Think Ahead & Helpful Hints

  • This can be assembled hours before service but just add the strawberries at the end otherwise they may get too mushy.
  • Make the syrup the day before and when cooled, strain and keep in a screw-top jar in the fridge.
  • If you don’t want to use lychees, then use only apple juice.
  • Add whatever fruits you like, I don’t add passionfruit as I don’t like the texture of the seeds.