2 cups water
½ 1 cup honey
½ 1 Tbl minced fresh ginger
1 vanilla bean, split in half lengthwise
zest of ½ lime
zest of ½ orange
1 stalk lemon grass trimmed and roughly chopped
2 Tbl chopped mint leaves
1 star anise; ½
sweet chilli (no seeds)
Place all ingredients in a saucepan and bring to a simmer.
Turn off heat and let steep for 30 minutes.
Strain into a container and refrigerate.
½ cup diced mango
½ cup diced pineapple
½ cup peeled sliced orange
½ cup diced mamey sapote
½ cup diced rockmelon
4 lychees seeded
6 jaboticabas, sliced in half
½ cup fresh coconut, sliced into bite-size pieces
2 passionfruit, cut in half
two small bananas sliced half lengthways
1 carambola sliced crosswise.
Combine the fruits in a large bowl and then divide it into 4 chilled soup bowls.
Pour the chilled soup over.
Garnish with the coconut, passionfruit halves, banana and carambola slices. Serves 4.
NOTE: Substitute fruits you prefer or use varieties that are in season.
DATE: March 1996
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