serves
6
prep
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 1 pink grapefruit, segmented
- 565 g can pitted lychees, drained
- ½ papaya, peeled, thinly sliced
- ½ pineapple, peeled, cored, cut into 3 cm pieces
- 1 mango, peeled, thinly sliced
- 1 pomelo*, segmented
Spicy syrup
- 3 tsp sambal oelek (see Note)
- 90 g (⅔ cup) grated palm sugar (gula jawa)
- 80 ml (⅔ cup) kecap manis
- 1 tbsp lemon juice
Instructions
To make syrup, whisk together ingredients until sugar has dissolved. Combine fruits in
a large bowl and serve with spicy syrup.
Note
Pomelo is a large citrus that’s similar in flavour to grapefruit. It is available from selected greengrocers and Asian food shops.
Sambal oelek, from supermarkets and Asian food shops, is a very hot Indonesian seasoning made from chillies and soy sauce.
As seen in Feast Magazine, Issue 14, pg76.
Photography by Armelle Habib
As seen in Feast Magazine, Issue 14, pg76.
Photography by Armelle Habib
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
