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Tropical fruit in cardamom syrup
Tropical fruit in cardamom syrup
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Ingredients:
  • 1 coconut
  • 2 white or pink guavas, or 410g can pink guavas, drained, seeded
  • 1 small pineapple, peeled, cut into quarters lengthways, cored, sliced
  • 2 large ripe mangoes, peeled, cheeks each cut into 6 wedges
  • 1 red papaya, peeled, seeded, cut into thin slices
  • 6 cardamom pods (see Notes)
  • 330g caster sugar
  • 1 vanilla bean, split lengthways
  • 2 limes, zested
  • 3 limes, juiced
Instructions:
  • Preheat oven to 180C. Poke holes through the 3 coconut 'eyes' using a screwdriver and drain liquid. Wrap the coconut in a tea towel and crack it in half using a hammer. Place the halves flesh-side down on an oven tray and bake for 20 minutes. Allow to cool, then use a dinner knife to remove flesh from shell in large pieces. Shave flesh into strips using a vegetable peeler or Japanese mandolin. Divide the strips between 2 oven trays and bake for 20 minutes, tossing occasionally, until dry. Let it cool before using.
  • For fresh guavas, peel, halve, and remove seeds. Combine pineapple, mango, papaya, and canned guavas (if using) in a large heatproof bowl.
  • On a chopping board, gently press on cardamom pods with the back of a large knife. In a saucepan, combine the bruised cardamom pods, sugar, fresh guavas (if using), and 2 cups of water. Scrape vanilla bean seeds into the pan using a knife tip, then add the bean. Cook over medium heat until the sugar dissolves, stirring occasionally. Simmer for 10 minutes. Stir in lime rind and juice. Pour the hot mixture over the fruit. Cover and refrigerate until chilled.
  • Gently mix 1 cup of coconut strips into the fruit salad just before serving.

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