Ingredients
2 ozs red currants
4 ozs blueberries
1/4 pineapple peeled & diced
1 mango peeled & diced
1 banana sliced
2 kiwi peeled & sliced
1/2 star fruit sliced
8 ozs strawberries quartered
4 fl. ozs crème fraîche
1 teaspoon honey
4 sprigs fresh mint
For the syrup:
1/2 pint orange juice
1 tablespoon vanilla sugar
2 cinnamon sticks
1 oz peeled and grated root ginger
Method
Make the syrup first by placing the orange juice and sugar in a pot and bring to the boil. Add all the other ingredients and simmer for about 5 mins. Take off the heat and leave to cool for about 20 mins. Place all the fruits in a bowl and when the syrup has cooled pour over the fruits. Next mix the crème fraîche and honey together in a bowl.
To serve place 2 tablespoons of crème honey in a cruet bowl and add sprig of mint on top for garnish. Place in centre of plate and surround with fruit salad.
* Tastier if fruit salad is prepared and placed in fridge the day before use as it allows all the flavours to infuse.
Chef: John Donlon
Programme: Heat
