This beats munching your way through a load of apples any day. We’ve been having it for breakfast with some natural yoghurt over the top and it’s fabulous.
Tropical fruit salad in lemongrass syrup – makes a big bowl full
- 425g tin lychees in syrup
- 2 stems lemongrass, halved and bashed with a rolling pin
- 85g golden caster sugar
- About 800g of supermarket fresh mixed tropical fruits – we got ours in M&S
- 100g seedless red grapes
Drain the lychee juice into a pan and put the lychees in a big bowl. Add the lemongrass and sugar to the pan, heat gently until the sugar dissolves, then boil for 1 minute. Turn the heat off and set aside to infuse.
Strain the syrup over the lychees and tip in the fruits. Chill and enjoy for breakfast or whenever.
Original recipe from BBC Good Food Magazine January 2004.
Jono & Jules do food & wine 