Cookbook Profile

Spiced Fruit Salad


In this recipe, the fruit can vary according to seasonal and market availability. Be prepared to change fruit combinations from time to time. Serve with ice cream in the summer.


Selection of enough fresh fruit for 4 people,
   such as pineapples, papayas, star fruits, melons,
   pink grapefruits, lychees, oranges (blood oranges if in season),
   mangoes, plums, pears, or pomegranates

Spiced Fruit Salad

For the spiced syrup
3-1/3 cups water
6 whole dried star anise
4 vanilla beans
Rinds of 1 lemon and 1 lime
2 cinnamon sticks
8 cloves
2-1/3 cups superfine sugar


1. To make the syrup, place all the ingredients together in a large heavy-based saucepan. Gently simmer for about 15 minutes, stirring occasionally.

2. Allow the syrup to cool, then pass through a fine sieve into a bowl. Set aside.

3. Prepare the fruit as desired.

4. To serve, arrange the fruit around a serving platter or on individual plates. Try to mix the flavors and then drizzle syrup over the top.

Buy the Book!


Lemongrass and Lime
New Vietnamese Cooking

By Mark Read
Ten Speed Press, 2001
Hardcover, $29.95
ISBN: 1-58008-321-8
Recipe reprinted by permission.


Lemongrass and Lime



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This page created October 2001