Fruit Bowl
Photography Manja Wachsmuth.
Use papaya or rock melon if mango isn’t available, or all 5 fruits if feeding a crowd.
INGREDIENTS
1 pineapple
1 mango
3 oranges
Syrup
1 cup water
1 whole star anise
1 cinnamon stick
6 whole cloves
zest and juice 1 large lemon
few fresh mint leaves
½ cup caster sugar
METHOD
Peel and slice all the fruit and arrange in a bowl. Drizzle over a little of the syrup, then serve the rest separately in a jug.
Syrup: Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer gently for 10 minutes then cool before serving. Remove the cooked mint leaves and replace with fresh mint to serve if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.