Asian Fruit Salad

Name: Asian Fruit Salad
Ingredients: 4 cups water; 3/4 cup palm sugar grated, or packed brown sugar; 1 vanilla bean; 1 piece fresh ginger finely chopped; 3 whole star anise; 1 tablespoon lime zest finely grated; 1/3 cup lime juice; 1/3 cup fresh mint coarsely chopped; 2 mangoes large, peeled and coarsely chopped; 3 star fruit thinly sliced; 2 oranges segmented large; 1 pineapple large, coarsely chopped; 1 papaya medium, coarsely chopped; 1/2 cup passionfruit pulp, from about about 6 medium passionfruit; 12 rambutans, halved; 12 lychees halved

16 ingredients

3 steps

Ingredients

4 cups water
3/4 cup palm sugar grated, or packed brown sugar
1 vanilla bean
1 piece fresh ginger finely chopped
3 whole star anise
1 tablespoon lime zest finely grated
1/3 cup lime juice
1/3 cup fresh mint coarsely chopped
2 mangoes large, peeled and coarsely chopped
3 star fruit thinly sliced
2 oranges segmented large
1 pineapple large, coarsely chopped
1 papaya medium, coarsely chopped
1/2 cup passionfruit pulp, from about about 6 medium passionfruit
12 rambutans, halved
12 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.