Summer Fruit Salad with Lemongrass and Star Anise Syrup
Photography by 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
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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!