Mango, pink grapefruit and lychee with ginger recipe
This is best made no more than two hours before you want to serve it, otherwise the fruit gets too soft. You can make the syrup ahead, though, and keep it in the fridge.
Timings
Prep time: 10 minutes, plus cooling time
Cook time: 25 minutes
Serves
6
Ingredients
275ml apple juice
135g granulated sugar
3 broad strips lemon peel
3cm cube fresh ginger, peeled and sliced
juice of ½ lemon
2 pink grapefruit
1 just-ripe medium mango
1 x 425g tin lychees, drained
Greek yoghurt and honey, to serve
Method
Heat the apple juice with 75ml water and the sugar, lemon peel and ginger, stirring from time to time to help the sugar dissolve.
Bring to the boil then simmer for about 20 minutes until syrupy.
Add the lemon juice and leave to cool (the syrup will thicken as it cools).
Cut a slice from the top and bottom of each grapefruit to make a flat base. From top to bottom, working around the fruit, slice off the peel and pith.
Thinly slice the fruit or remove the segments, leaving behind the membrane, and take out any pips. Try to capture as much juice as possible and add it to the syrup.
Peel the mango and slice the flesh neatly.
Arrange all the fruit in a broad, shallow bowl and then pour over the ginger syrup.
Serve with honey and Greek yoghurt.
