← Nouns Cooking · Dessert Parlour

Ingredients

• 50 g Sugar
• 100 ml Water
• 1 Lime, zested and juiced
• 1 handful mint leaves, plus a few to serve
• 300 g Pineapple, peeled, cored and cubed
• 1 Mango, peeled and cubed
• 250 g Strawberries, hulled and halved
• 3 Kiwi fruit, peeled and sliced
• 150 g seedless grapes, halved
• 2 Orange, peeled and segmented
• 125 g Blueberries

Method

1. Put the sugar, water and lime zest in a small pan and bring to a simmer over medium heat. Bubble for 2 min, until the sugar has dissolved.
2. Take off the heat, add the mint leaves and leave to infuse for 15 min. Strain, then stir in the lime juice and let it cool.
3. Meanwhile, prepare all the fruit, cutting it into similar bite-sized pieces, and put it in a large bowl.
4. Pour the cooled syrup over the fruit and toss gently. Serve straight away, or chill until needed (it holds well for a couple of hours), with a few small mint leaves on top.

Tips

• Add bananas or apples only at the last minute, as they brown and soften.
• Use whatever is in season: melon, peaches, cherries and pomegranate all work.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons