Exotic Fruit Salad With Aromatic Syrup

It can be tricky to find a dessert to finish off an Asian meal. Fresh exotic fruit is the ideal choice, but sometimes we want a little decadent touch. This delicious syrup is heavenly, my students go gaga over it. Make extra and keep in a clean screw top jar in the fridge for 2 weeks. Heat up and serve with vanilla ice cream - delish! The ish factor are the aromatic spices and lime juice used in the syrup.


  • 1 mango, peeled and cubed
  • 1 pineapple, peeled and cubed
  • 2 kiwi fruit, peeled and sliced
  • 1 punnet strawberries, hulled and halved
  • 1 tin lychees, drained
  • 2 star fruit, sliced
  • 500 ml greek yoghurt to serve
  • 2 tblsp finely chopped mint, to serve
  • aromatic syrup:
  • 350 g caster sugar
  • 300 ml fresh orange juice
  • juice of 2 limes
  • 1 vanilla pod
  • 2 star anise
  • 1 inch of ginger, peeled and sliced
  • 2 cardamom pods, bruised
  • 2 cinnamon sticks


  1. Boil all the syrup ingredients together until thick and syrupy, be careful not to boil over.
  2. Allow to infuse for 10 minutes.
  3. Pour warm syrup over the fruit and serve with Greek yoghurt and fresh mint.


Recipe from Rozanne Stevens' cookbook, Delish, available in all good book stores.


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