Tropical fruits in lemongrass syrup

Tropical fruits in lemongrass syrup

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(1 ratings)

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Cooking time

Ready in 10-15 minutes

Skill level

Easy

Servings

Serves 6

Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad

Nutrition and extra info

Nutrition info

Nutrition

kcalories
172
protein
1g
carbs
44g
fat
0g
saturates
0g
fibre
3g
sugar
18g
salt
0.02g

Ingredients

  • 425g can lychees in syrup
  • 2 stems lemongrass, halved and bashed with a rolling pin
  • 85g golden caster sugar
  • 2 x 425g cans fresh mixed tropical fruits
  • 100g seedless red grapes
  • 6 macaroons or coconut biscuits, to serve

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Method

  1. Drain the lychees juice into a pan and put the lychees in a large serving bowl. Add the lemongrass and sugar to the pan, heat gently until the sugar dissolves, then boil for 1 minute. Turn off the heat and set aside – the lemongrass will add flavour as it cools.
  2. Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.

Recipe from Good Food magazine, January 2004

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Comments

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mossyshuggs's picture

I sometimes use a piece of peeled ginger root in a fruit salad. Just add in place of the lemongrass, and leave in the syrup when cooling to make it extra gingery. It will take longer to chop up your own fruit, but it is much cheaper and fresher than buying it ready-packaged.

bonney-blythe's picture

delicious and very very easy. As I had to transport this I made the syrup in advance and added the lychees, keeping them in a plastic container. The lychees tasted lovely as they took on the flavour of the syrup.

sylvia's picture
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This was absolutely delicious. Very simple to make. Don't worry that the sauce will be too sweet once on the fruit it is just right. I made if for my in laws and they were very impressed.

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