Fresh Fruit Plate with Kaffir Lime Leaf and Coconut Syrup
Photography Becky Nunes.
Choose a selection of the freshest, ripest fruit for these breakfast or brunch fruit plates.
INGREDIENTS
Fruit
rock melon, honeydew melon, mango, berries, stone fruit, cherries
Syrup
1/2 cup sugar
1/2 cup water
4 double kaffir lime leaves, finely shredded
1 cup coconut cream
3 tablespoons long thread coconut, toasted
METHOD
Combine the sugar, water and kaffir lime leaves in a saucepan and bring to the boil. Simmer for 5 minutes. Remove from the heat and cool. Stir in the coconut cream, cover and chill. Strain out the kaffir lime leaves before serving.
To assemble: Peel and slice the fruit. Arrange on plates and scatter over the toasted coconut. Serve with a small jug of syrup. Makes 1½ cups of syrup.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.