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


  • Boil all the syrup ingredients together until thick and syrupy, be careful not to boil over.
  • Allow to infuse for 10 minutes.
  • 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.

More by Rozanne Stevens:

Find recipes by keyword:

chinese new year family dinners other spring summer vegetarian entertaining desserts and sweets