12 December 2012,23:07 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Bring the ginger syrup, star anise, cinnamon, clove, sugar, water, lemon juice and mint into a pan. Bring to the boil and then simmer for 5 minutes. Strain into a bowl and set aside to cool.
  • Remove the top and bottom from the mango and cut off the outer skin, remove the flesh in two pieces either side of the flat stone and slice evenly.
  • Add the mango slices to the syrup with the bananas, lychees, strawberries and stem ginger, mix until the fruits are well coated in the sugary liquid.
  • Cut the pineapple in half by slicing down the centre. Loosen the flesh with a knife and remove the flesh by cutting around the rim and scooping it out.
  • The pineapple halves will resemble boat shapes. Do not discard the pineapple flesh, but cut into chunks and add to the fruity syrup.
  • Spoon some of the fruit salad into the pineapple halves and serve on a large dish.


  • 100 grams granulated sugar
  • 300 ml water
  • 2 tablespoon syrup from a jar of stem (preserved) ginger
  • 2 pieces star anise
  • 1 in cinnamon stick
  • 1 clove
  • Juice of lemon
  • 2 fresh mint sprigs
  • 1 mango
  • 2 bananas, sliced
  • 8 fresh or drained canned lychees
  • 250 grams strawberries, hulled and halved
  • 2 pieces stem (preserved) ginger, cut into sticks
  • 2 medium pineapple

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