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Exotic Thai Fruit Salad with Lemongrass Syrup

Servings: 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

  • 4 cups chopped Mixed tropical fruits (mango, dragonfruit, rambutan, lychee, pineapple)
  • 2 tablespoons N/A Fresh lime juice
  • 2 stalks N/A Fresh lemongrass
  • 1/2 cup N/A Sugar
  • 1 cup N/A Water
  • for garnish N/A Fresh mint leaves

Instructions:

  1. Prepare the fruits: Peel, deseed and chop the fruits into bite-sized pieces. Place in a large bowl and set aside.
  2. Prepare the lemongrass: Trim off the base and remove the outer layers of the lemongrass. Finely chop the tender part of the lemongrass.
  3. Make the lemongrass syrup: In a small pot, combine water, sugar, and chopped lemongrass. Bring to a boil, then reduce to a simmer and cook for 5 minutes, or until the sugar has dissolved and the syrup has a strong lemongrass flavor. Let the syrup cool.
  4. Strain the syrup to remove the lemongrass pieces. Add fresh lime juice to the syrup and stir to combine.
  5. Pour the lemongrass-lime syrup over the chopped fruits. Toss well to combine.
  6. Chill the salad in the fridge for at least 30 minutes before serving.
  7. Serve the exotic Thai fruit salad garnished with fresh mint leaves, perfect for a refreshing, tropical breakfast.