Tropical Fruit Salad
For the tastiest way to cool down this summer, try our Tropical Fruit Salad with fresh dressing. This recipe brings a taste of the tropics into your home (and mouth)! Agave, vanilla bean, fresh ginger, OSU Original, lemon & ginger and water are gently simmered into a glossy syrup. Chunks of melon, mango, papaya, kiwi and pineapple are drizzled with the syrup and topped with toasted coconut, papaya seeds and fresh mint leaves.
Great for sharing with friends, this exotic fruit salad recipe contains fresh chunks of melon, mango, papaya, kiwi and pineapple. This refreshing and versatile meal can be enjoyed as a breakfast, snack or dessert. The toasted coconut, papaya seeds, fresh mint leaves and of course the delicious OSU syrup provide a range of unique flavours packed with natural goodness.
Ingredients
- ¼ cantaloupe melon
- ¼ watermelon
- 1 ripe mango
- 3 lemons, extra to garnish
- 1 papaya, seeds removed and kept for sauce
- 2 kiwi
- ½ pineapple
- 100g agave syrup
- Vanilla bean pod
- 1 tbsp OSU Apple Cider Vinegar
- 1cm fresh ginger root, sliced
- ½ lemon, juiced
- 1cm fresh ginger root, sliced
- Toasted coconut flakes, to garnish
- Fresh mint leaves, to garnish
Method
- Cut the vanilla pod in half and scrape the contents into a small pan. Add the agave syrup, papaya seeds, OSU Apple Cider Vinegar, fresh ginger, lemon juice and 100ml water and bring to a gentle simmer. Cook for about 10 minutes or until the mixture is syrupy and golden. Once cool enough to touch, discard the ginger.
- Peel and chop all of the fruit and place on a serving plate.
- 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 Apple Cider Vinegar at Amazon, or buy at your local Tesco or Boots store, on Ocado. Don’t forget to share what you’ve made on Instagram, Facebook or Twitter with #OsuRecipe.
