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Salade De Fruit Exotique (hh)

A home-style Alain Senderen's Salade De Fruit Exotique (hh) made with T Plus Sugar, Vanilla Bean Split, Coriander Seeds, Whole, and T Chopped Fresh Ginger. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 1/2
• 3
• 1
• 1/2
• 1 sprig
• 1
• 1
• 1
• 2
• 2

Method (preview)

1. 1

   In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using.

2. 2

   Simmer over moderate heat for 10 minutes.

3. 3

   Set aside to cook.

4. 4

   Then stir in the lime juice. (The syrup can be made up and refrigerated for up to a week before serving the salad.)

5. 5

   Slice off the top and the rind from the pineapple; quarter it lengthwise.

6. 6

   Reserve 3 of the quarters for another use.

7. 7

   Slice 1 of the quarters crosswise 1/8-inch thick.

8. 8

   Slice each mango disk in half lengthwise.

9. 9

   Peel the kiwis and halve lengthwise.

10. 10

    Cut each half lengthwise into thin wedges.

11. 11

    Divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern.

12. 12

    Strain the reserved syrup and divide equally among the 4 servings.

13. 13

    Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours.

14. 14

    Just before serving, halve the passion fruits crosswise.