Tropical fruit with rosewater syrup

Tropical fruit with rosewater syrup

Cooking time: Less than 30 minutes
Favourite flavours: Easy recipes

Tropical fruit with rosewater syrup
INGREDIENTS

1/4 cup (55g) white sugar
1/2 cup (125ml) water
2 tablespoons lime juice
1/4 teaspoon rosewater
1 large (600g) mango, chopped
1 large (650g) red papaya, chopped
12 (300g) fresh lychees, peeled
2 passionfruit
METHOD

1. Place the sugar and water in a small saucepan; stir over medium heat without bringing to a boil, until sugar is dissolved. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour syrup into
a heatproof jug or bowl; cool.

2. Stir in the lime juice and rosewater; refrigerate until cold.

3. Divide the fruit between serving bowls; drizzle with some of the syrup. Serve with extra passionfruit, if desired.

Not suitable to freeze. Suitable to microwave.

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
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