Name: Tropical fruit salad with cardamom
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cup (500ml) water; 3 cardamom pods, bruised; 4 centimetre piece fresh ginger (20g), quartered; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1 tablespoon lime juice; 1 vanilla bean, split lengthways; 1/2 rockmelon (850g), chopped coarsely; 1 papaya (600g), chopped coarsely; 3 kiwi fruit (255g), sliced thickly; 1 mango (430g), chopped coarsely; 1/3 cup (80ml) passionfruit pulp

Ingredients

2 cup (500ml) water

3 cardamom pods, bruised

4 centimetre piece fresh ginger (20g), quartered

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 tablespoon lime juice

1 vanilla bean, split lengthways

1/2 rockmelon (850g), chopped coarsely

1 papaya (600g), chopped coarsely

3 kiwi fruit (255g), sliced thickly

1 mango (430g), chopped coarsely

1/3 cup (80ml) passionfruit pulp

Method

1.Place the water, cardamom, ginger, rind and juices into medium frying pan. Scrape vanilla seeds into pan then add pod; bring to a boil. Reduce heat, simmer, uncovered, without stirring, 20 minutes. Strain syrup into medium jug; discard spices and pod. Cool 10 minutes. Refrigerate, covered, until syrup is cold.

2.Just before serving, place syrup and remaining ingredients in large bowl; toss gently to combine.

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Ingredients

Method

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