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Tropical fruit salad with lemongrass-ginger syrup

This Thai-influenced salad brings the glory of tropical fruit to the table. Asian markets are filled with fruit during the hot summer, each bursting with sweet flavours. lychees, dragonfruit, jackfruit, durian, mangosteens, and others are found in huge piles begging to be bought. Because of the extreme heat, Thai and other Southeast Asian cuisine use fruit liberally in their dishes like the famed pork with lychees (coming soon). But delicious fruit salads also rule supreme.

This is a refreshing salad. The combination of tropical fruit brings beautiful colours and flavours to the table. Combined with the subtle lemongrass-ginger syrup, this salad is wonderful.

This is a new cookbook on my shelf, one I have craved for a long time. The cookbook is from a chain of restaurants in London and across the UK. The recipes are very authentic and they pop with flavours. Most recipes are super simple, and those I have made are always wonderful. You will see me cook from here again when I crave simple Thai cuisine.

For more recipes from this cookbook, click here.



Ingredients:

For the lemongrass-ginger syrup:

3/4 cup sugar

2 cups water

5 1-inch pieces of lemongrass, lightly bruised

1 tablespoon ginger paste

A pinch salt


For the salad:

1 cup papaya, cut into small bite-sized pieces

2 cups red watermelon, cut into small bite-sized pieces

1 cup pineapple, cut into small bite-sized pieces

25-30 lychees

1/2 cup pomegranate seeds

Mint


Note: You can substitute a number of fruit in this salad including kiwi, dragonfruit, yellow melons, berries of your choice, mangoes, and others.


Add all the ingredients for the syrup to a small pot and bring to a boil. Simmer for 12-15 minutes till the liquids have reduced to have their volume and you have a thick syrup. Strain and set aside.


Mix all the fruit together in a large bowl. Chill.


To serve, remove the bowl and drizzle the syrup over the fruit. Garnish with mint. Serve chilled.



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