Far Eastern fruit salad

PUBLISHED: 11:44 22 March 2007 | UPDATED: 15:03 12 May 2010

Ingredients 1 ripe medium-sized pineapple 4 ripe bananas 2 ripe papayas 2 limes 1/2 carton coconut cream 75g (3oz) caster sugar Method Put the caster sugar into a jug and add 4 fl oz boiling water. Stir well until the sugar is completely dissolved

Ingredients

1 ripe medium-sized pineapple

4 ripe bananas

2 ripe papayas

2 limes

1/2 carton coconut cream

75g (3oz) caster sugar

Method

Put the caster sugar into a jug and add 4 fl oz boiling water. Stir well until the sugar is completely dissolved, then leave to cool.

Remove the outer skin from the pineapple and cut the flesh into chunks, discarding the inner core. Peel the bananas and slice into rings, peel and de-seed the papayas and cut into chunks.

Put all the fruit into a serving dish and mix well with the juice of two limes.

Add the coconut cream to the syrup and stir well, then pour over the fruit salad.

Stir, cover and refrigerate until ready to serve.

Plenty for six helpings.

JUDY BROADWAY


If you value what this story gives you, please consider supporting the Royston Crow. Click the link in the orange box above for details.

Become a supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Latest from the Royston Crow