Asian Fruit Salad

Name: Asian Fruit Salad
Ingredients: 4 cups water; 3/4 cup grated palm sugar or packed brown sugar; 1 None vanilla bean; 1 None (1-inch) piece fresh ginger, finely chopped; 3 whole star anise; 1 tbsp finely grated lime zest; 1/3 cup lime juice; 1/3 cup fresh mint, coarsely chopped; 2 large mangoes, peeled and coarsely chopped; 3 None star fruit, thinly sliced; 2 large oranges, segmented; 1 large pineapple, coarsely chopped; 1 medium papaya, coarsely chopped; 1/2 cup passionfruit pulp (from about about 6 medium passionfruit); 12 None rambutans, halved; 12 None lychees, halved

16 ingredients

3 steps

Ingredients

4 cups water
3/4 cup grated palm sugar or packed brown sugar
1 None vanilla bean
1 None (1-inch) piece fresh ginger, finely chopped
3 whole star anise
1 tbsp finely grated lime zest
1/3 cup lime juice
1/3 cup fresh mint, coarsely chopped
2 large mangoes, peeled and coarsely chopped
3 None star fruit, thinly sliced
2 large oranges, segmented
1 large pineapple, coarsely chopped
1 medium papaya, coarsely chopped
1/2 cup passionfruit pulp (from about about 6 medium passionfruit)
12 None rambutans, halved
12 None lychees, halved

Directions

1

In medium saucepan over high heat, stir water and sugar until sugar dissolves; bring to a boil. Reduce heat; simmer without stirring, uncovered, 5 mins.
2

Split vanilla bean in half lengthways; scrape seeds into pan. Add pod, ginger, and star anise; simmer, uncovered, about 10 mins or until syrup thickens. Discard pod; cool to room temperature. Stir in zest, juice, and mint.
3

In large bowl, combine remaining ingredients. Pour syrup over fruit; stir gently to combine. Refrigerate fruit salad, covered, until cold.