Fruit Salad with Basil Ginger Syrup

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Ingredients

Fruit salad

1 pineapples pineapple
peeled and cored
300 g g strawberries strawberry
hulled
3 kiwi fruit kiwi fruit
peeled
3 green apples green apple
cored
2 oranges orange
peeled and segmented
150 g g red grapes red grape
2 punnets punnet blueberries blueberry
1 handfuls handful pomegranate seeds pomegranate seed
5 basil basil
shredded

For the basil and ginger syrup

2 cm cm ginger ginger
fresh
100 ml ml orange juice orange juice
fresh
50 g g icing sugar icing sugar
0.5 lemons lemon
juice only
0.5 packs pack basil basil
bashed with a rolling pin

To serve

1 tub tub low fat yoghurt low fat yoghurt
1 bunches bunch mint mint
leaves picked and leaves finely chopped

Fruit salad with basil ginger syrup and minted yoghurt

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0:30 min
(13)

Method

This is a great healthy fruit salad recipe, which still has the wow factor to be served up at a special occasion thanks to the additions of minted yoghurt and a punchy basil and ginger syrup.

  1. Begin by preparing the syrup. Combine the sugar and orange juice in a pan and bring up to a simmer. Once the sugar has dissolved, add the ginger and basil to the pan and leave to infuse for at least 20 minutes (or ideally overnight).
  2. Chop the fruit into pieces of roughly the same size and mix together in a large serving bowl. In a separate dish, stir the fresh mint through the yoghurt and set aside until required.
  3. Strain the syrup through a fine sieve, discarding the basil and ginger. Pour over the fruit and sprinkle the shredded basil over the top, serving immediately with the minted yoghurt on the side.

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