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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!