Serves: 4 - 6
INGREDIENTS
1 ripe pineapple
1 honeydew melon
150g granulated sugar
4 tablespoons water
4 pieces preserved stem ginger in syrup, sliced
2 tablespoons ginger syrup
zest and juice of 1 lemon
mint leaves to garnish
Greek-style yoghurt to serve
METHOD
Peel the pineapple, cut it into quarters, remove the core and slice.
Peel, seed and slice the melon. Place in a serving bowl.
Combine the sugar and water in a small saucepan. Heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer for 1-2 minutes.
Remove from the heat and add the ginger, the ginger syrup, and the zest and juice of the lemon. Pour over the prepared fruits and toss gently. Refrigerate until ready to serve.
About half an hour before serving, finely slice the mint leaves and toss through the fruits. Serve at room temperature with thick, Greek-style yoghurt. Serves 4-6
Stem ginger in syrup can be easily found in jars in Asian supermarkets.
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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.