YIELDS
6 servings
There’s nothing more refreshing than a juicy fruit salad at brunch. I was shopping in Chinatown and found some mangosteens (no relation to the mango, has segments like a tangerine) in a produce market. Mangosteens are beautiful red-skinned fruit with sweet, juicy white pulp inside. The exotic and tropical fruits may be difficult to find but this salad will taste just as good without them.
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Ingredients
Ginger-Mint Juice
¼
cup lime juice
¼
cup orange juice
pulp from ½ passion fruit
3
mint sprigs
1
small piece ginger, minced
Fruit Salad
2
mangosteen
1
papaya cut in half lengthwise and sliced crosswise
1
guava
1
mango, sliced lengthwise and crosswise into ½-inch pieces
2
kiwi, halved lengthwise and sliced crosswise
16
lychees, halved, pits removed
½
small golden pineapple quartered lengthwise and cut crosswise into ½-inch pieces
1
starfruit, sliced
4
passion fruit, pulp removed
segments of 2 limes
1
Tbsp chopped mint
½
tsp chopped Thai basil
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Directions
Step 1
Put lime juice, orange juice, passion fruit pulp, mint sprigs and ginger in a small saucepan.
Step 2
Bring to a boil.
Step 3
Let cool.
Step 4
Combine all the fruit in a large bowl. Toss the fruit with the Ginger-Mint Juice mixture and the passion fruit pulp. Sprinkle with the chopped mint and basil.