ScarlettThai Fruit Salad with Chilli
January 23rd 2008 13:14
Thai Fruit Salad with Chilli
About Thai fruit salad with chilli
Somehow a little bit of chilli will sneak into just about everything in Thailand, even a snack of fresh fruit. This tropical fruit salad is given a velvet-booted kick with a sweet syrup infused with ginger and chilli.
About ginger
Ginger is the common name for the monocotyledonous perennial plant Zingiber officinale. The term is also used to describe the edible part of the plant which is commonly used as a spice in cooking throughout the world. Often erroneously referred to as “ginger root”, the edible section is actually the horizontal subterranean stem or rhizome of the plant. The ginger plant has a long history of cultivation known to originate in China and then spread to India, Southeast Asia, West Africa, and the Caribbean.
INGREDIENTS
Serves 4
200 gm / 7 oz white sugar
1 cup water
1 tablespoon grated ginger
1 small red chilli, sliced
1 lime, juice
1 small bunch mint
800 gm / 1¾ lb your choice of cherries, grapes, mangoes, stone fruit, strawberries, rambutan, lychees, melons, nectarine, paw paw, pineapple, cut and trimmed as appropriate
1 extra lime
1 extra red chilli
1. Dissolve sugar in water over gentle heat.
2. Add ginger, chilli, lime, lime juice, and half the mint leaves and bring to the boil.
3. Allow to bubble until it starts to turn a light golden colour and reduces in volume slightly. Cool and strain.
4. Toss fresh fruit pieces with remaining fresh mint leaves in the syrup and pile high on a platter or inside a glass bowl.
5. Top with extra slices of lime, and an extra fresh chilli if you’re feeling racy.
**From “Favourite Food by Jill Dupleix” ** and ““Wikipedia, the free encyclopedia”**
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