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Asian Tropical Fruit Salad

To make the pineapple ring (it’s not really a bowl – there is no bottom), lop the green, spiny head off of the pineapple and the bottom stem off. Cut the pineapple into 3-4 pieces, crosswise. For each piece, use a small paring knife to run all along the inside edge of the pineapple. Push out the flesh to use in your salad (you’ll have to also cut the fruit off the tough, center core before adding to the salad). Place the ring on the plate and fill with fruit salad.

 

One can rambutan, drained

One can lychee, syrup reserved

One can longan, drained

1/2 fresh pineapple, cut into chunks

1 mango, cut into chunks

2 kiwi fruits, cut into small chunks

1 pint strawberries

juice of ½ lime

fresh mint leaves, julienned (optional)

 In a large bowl, combine all of the ingredients and toss. You can add the reserved lychee syrup to the fruit bowl – it’s more of a sweet water, not like a sticky syrup. In fact, any of the syrups from the longan, lychee or rambutan can be used and mixed into other fruit juices or in place of simple syrup in mixed drinks. Try it mixed with sparkling water!

 Serves 6-8