TROPICAL FRUIT SALAD
SERVES 4 | GLUTEN FREE | DAIRY FREE | VEGAN
2 tbsp caster sugar
1/4 cup water
1 mango, peeled and sliced
1/4 pineapple, peeled and sliced
1/2 pomegranate, seeds removed
10 lychees, peeled and deseeded
Mint to garnish
Place passionfruit pulp, lime juice and zest, sugar and water into a small saucepan. Place over high heat and bring to a simmer. Cook for 5-6 minutes or until syrup has reduced slightly. Set aside to cool.
To serve, cut dragonfruit in half and use a melon baller to create spheres. Arrange remaining fruit onto a platter. Top with dragonfruit. Drizzle with passionfruit syrup and garnish with fresh mint. Pairs perfectly with coconut sorbet or yoghurt.