Tropical Fruits in Lime & Mint Syrup

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Tropical Fruits in Lime & Mint Syrup

 

 

1/2 cup sugar

1/2 cup water

10 mint leaves

1/2 pawpaw (papaya), peeled, chopped

1/2 rockmelon (cantaloupe), peeled, chopped

1/2 pineapple, peeled, chopped

1 kg (35 oz) seedless watermelon, rind removed, chopped

1/2 cup fresh lime juice

8 tsp fresh lemon juice

extra mint leaves to serve

 

 

1. Stir 1/2 cup sugar and 1/2 cup water in a saucepan over a low heat

until dissolved. Add 10 mint leaves. Bring to the boil. Boil for 10

minutes. Discard the mint. Cool.

 

2. Combine pawpaw (papaya), rockmelon (cantaloupe), pineapple, and

watermelon.

 

3. Add 1/2 cup fresh lime juice and 8 tsp fresh lemon juice to the

cool mint syrup. Pour over the fruit.

 

4. Refrigerate until well chilled (but no longer than 2 hours as fruit

will often).

 

5. Scatter with extra mint leaves to serve.

 

 

Serves 6.