Camden New Journal - Reciepe for Exotic fruit salad By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Exotic fruit salad

Exotic fruit salad
If you are on a strict health kick then omit the sugar syrup and just use the fruit. This is a great mixture but make sure the fruit is really ripe to get the benefit of the wonderful exotic flavours. I would serve this with vanilla yoghurt.
In South Africa I found a restaurant which poached the physalis in the sugar syrup and then served them with cheese.
The combination was like eating cheese with quince jelly. It was delicious so if you have the time, have a go. I would suggest a Brie or Cheddar to start with and then experiment on your own.

Ingredients
100g of caster sugar.
One tablespoon of brandy.
Four wide strips of lime zest.
One ripe pineapple.
Three ripe kiwi fruits.
One ripe mango.
10 physalis.
Half a fresh coconut.

Method
Place the sugar in a heavy-based saucepan with tablespoon of water. Bring gently to the boil stirring all the while to dissolve the sugar and then boil rapidly until the sugar has turned very pale brown.
Remove from the heat, leave to cool for one minute (it will be very hot) and then add the brandy and lime zest and leave to soften and infuse.
Cut the pineapple in half and then quarter. Remove the skin and the hard core and then dice into bite-sized pieces. Peel the kiwi fruit and then again cut into bite-sized cubes.
Peel the mango with a potato peeler and remove the seed.
Remove the papery wrappers from the physalis and then mix all the fruits together.
Put into a dish and pour over the syrup removing the lime strips. Chop up the coconut into small slivers and mix in. Serve well chilled.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk.

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