A fruit salad is the perfect low fat dessert, but can sometimes seem a little bit dull. The trick to making it something you can’t wait to eat is simply a little flavoured syrup – and this principle can be tweaked and change to suit any flavours you fancy. For this easy dessert recipe used sweet coconut water, zesty lime and a few star anise to get a heady mix of tropical flavours that compliment the fruit perfectly for a dessert that is ideal after a big meal.
For something a little different try mixing up the syrup ingredients whenever you want a change. Cinnamon in the place of the star anise and orange juice work beautifully with winter fruits like pears and plums while the combination of vanilla and lemon juice is perfect for soft summer berries – the choice is yours!
If you fancy serving this up to friends or family then you could try cutting the fruit in different shapes and sizes to make it look pretty. As a garnish we think lime zest and a few scattered mint leaves look pretty but you could go one further and serve this simple fruit salad up with a big dollop of thick double cream or a generous scoop of vanilla ice cream.
- fresh fruit (we used strawberries, mango, passion fruit, papaya, peaches and nectarines)
- For the sugar syrup:
- 100g (4oz) caster sugar
- 125ml (4½ fl oz) coconut water
- juice 1 lime
- 3 whole start anise
Put all the ingredients for the sugar syrup into a sauce pan and heat gently until the sugar has completely dissolved. Allow to cool then place in the fridge until cold. Prepare the fruit then toss in the sugar syrup. You can leave this in the fridge for up to 4 hours.