Tropical Fruit Salad

melon, mango, papaya, kiwi & pineapple with coconut, papaya seeds, fresh mint leaves & OSU syrup


  • ¼ cantaloupe melon
  • ¼ watermelon
  • 1 ripe mango
  • 1 papaya, seeds removed and kept for sauce
  • 2 kiwi
  • ½ pineapple
  • 100g agave syrup
  • Vanilla bean pod
  • 1 tbsp OSU Lemon & Ginger
  • Toasted coconut flakes, to garnish
  • Fresh mint leaves, to garnish


  1. Cut the vanilla pod in half and scrape the contents into a small pan. Add the agave syrup, papaya seeds, OSU Lemon & Ginger and 100ml water and bring to a gentle simmer. Cook for about 10 minutes or until the mixture is syrupy and golden.
  2. Peel and chop all of the fruit and place on a serving plate.
  3. Drizzle with the syrup and top with toasted coconut flakes and fresh mint leaves.

Want to make this recipe today? Find your own bottle of OSU Lemon & Ginger hereDon’t forget to share what you’ve made on Instagram, Facebook or Twitter with #OsuRecipe.