Summer Fruit Salad with Lemongrass and Star Anise Syrup
Photography Manja Wachsmuth.
Use a combination of your favourite fruit for this salad. I have used pineapple, oranges, Loganberries, peaches, honeydew melon and a tin of drained lychees. You could also use nectarines, cherries, berries and melons.
INGREDIENTS
Syrup
¼ cup orange juice
¼ cup lime juice
¼ cup golden syrup
2 stalks lemongrass, thinly sliced
3 whole star anise
METHOD
Put all the syrup ingredients in a saucepan over a medium heat and bring to the boil, stirring to dissolve the golden syrup. Simmer for 2 minutes then cool, cover and chill.
When ready to serve, strain the syrup, discarding the lemongrass but leaving in the star anise and pour over the fruit. Let the fruit salad sit for 20 minutes for the fruit to release some of their juices and mingle with the syrup. Makes ¾ cup of syrup
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.