This fruit salad with lemongrass syrup is a dream. My mum makes it for breakfast at Christmas, and we sometimes have it as a dessert after a big family meal. It is sweet, fragrant, syrupy and it is delicious. Oh and really easy to make!
I used what ripe fruit I could find available in my local shop: apples, oranges, limes, grapes, melon and strawberries – you could add or substitute in mango, pineapple, kiwi, strawberries and nectarines. In fact pretty much the only fruits I avoid adding are bananas and raspberries because they very quickly go soft and slimy.
I diced my apples into about 1cm squares and then sliced the citrus into thin semi circles, and halved the grapes so there was a variation in texture and shape. If you are clumsy like me then I highly recommend this Tomato Knife, it’s great for cutting slippery fruit neatly.
The syrup is sweet and sugary, but the juice from the freshly squeezed limes balances out the sweetness, it is so delicious! Infusing the lemongrass in the water and caster sugar creates the most wonderful aroma, I challenge you not to taste it until it is completely cool (I burnt my tongue at least twice). I like to reserve the lemongrass sticks and suck any leftover syrup out of them as a treat for the cook, delicious!
When you place your fruit salad in the fridge do make sure you cover it with clingfilm, or it will adopt a few strange flavours from your fridge and that is never a good thing! The fruit salad should last in the fridge for a day or two (if you want it to last longer use crunchier fruits and citrus fruits such as melon, orange, pears, apples, blueberries and grapes and avoid very soft fruit like strawberries and raspberries) I like to take it out of the fridge about 30 mins before serving. Delicious for breakfast or as a dessert!
If you love this recipe why not try my delicious Strawberry Compote?
- Juice of 2 Limes
- 175g White Caster Sugar
- 200ml Cold Water
- 2 Sticks of Lemongrass
- A selection of fruit, diced.
- Using a rolling pin, bruise the lemongrass and place it into a saucepan.
- Add the caster sugar and cold water.
- Keep over a low heat until it starts to simmer.
- Then turn off the heat and leave to cool.
- Then add the juice of the limes to the syrup and stir.
- Meanwhile dice your choice of fruit (I used 3 apples, 3 oranges, a good handful of grapes sliced in half and a few lime segments).
- Place your fruit into a bowl and pour the syrup over. Cover with clingfilm and put in the fridge to marinate for and hour or so.
- Serve and enjoy!