Exotic fruit salad with lemongrass and star anise

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A refreshing platter of tropical fruits with a fragrant syrup is the perfect way to finish your meal. Serve with Coconut pyramids.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 6

For the syrup
175g (6oz) caster sugar
2 sticks lemongrass, tough outer skin removed and bases crushed
3 star anise
For the fruit salad
2 large ripe mangoes, peeled and sliced
1 x 410g can lychees, drained
1 medium pineapple, peeled and cut into 2.5cm (1in) chunks
2 large pawpaw, seeds removed, peeled and sliced

1 Make the syrup by putting the sugar, 300ml (½pt) water, lemongrass and star anise in a pan. Heat gently, stirring occasionally, until sugar has dissolved. Increase heat, boil for 5 minutes, then remove from heat and allow to cool.
2 Arrange the fruit attractively on a platter. When the syrup is cool, strain and pour over fruit and chill in the fridge before serving.

Per serving: 238cals, 0.3g fat, 0g saturated fat, 60g carbohydrate

This recipe appeared in Woman & Home Magazine in April 2005