Waitrose & Partners Weekend Issue 613

18 AUGUST 202 2 17 FOOD&DRINK What I’m cooking this week with Patti Sloley This fruit salad is the perfect finish to a special summer meal. It’s a refreshing hit of diced pineapple with shredded mint, mango with freshly grated ginger, and papaya with juiced lime, all drizzled with a tangy syrup of peppercorns, lemongrass and more ginger. I love the combined flavours of sweetness and heat – I can almost taste it now. It’s not just a feast for the eyes but a flavour sensation. It has colour, texture and an aroma that lingers, which is sure to get your taste buds singing. Summer on a plate. Patti is a food writer, speaker and broadcaster who has written two cookbooks – A Plate in the Sun and Date with Plantain@pattismenu Exotic fruit salad with lemongrass & peppercorn syrup Serves 4 Prepare 35 minutes + infusing Cook 25 minutes 200g pineapple, peeled, cored and chopped 1 tbsp mint leaves, freshly chopped 1 unwaxed lime, zest and juice 200g papaya, peeled, deseeded and chopped ½ tsp ginger, änely grated (optional) 200g mango, peeled and chopped 200g watermelon, peeled and chopped 325g kiwi fruit, peeled and thickly sliced 200g black Sable grapes 100g ägs, quartered 90g pack coconut chunks 100g pomegranate seeds Photography: Clare Winäeld, Food stylist: Liberty Fennell, Prop stylist: Rosie Jenkin For the syrup 300g caster sugar 2 sticks lemongrass, ends trimmed 3cm piece ginger, peeled and cut into thin strips ½ tsp black peppercorns 1 To make the syrup, combine the sugar and 300ml cold water in a clean saucepan, then place over a medium heat and warm until the sugar dissolves. 2 Bruise the lemongrass (by hitting gently with a rolling pin) and add to the saucepan with the ginger and peppercorns. Bring to the boil, then reduce to a simmer for 20 minutes. 3 Remove from the heat and allow the spices to infuse and the syrup to cool, for about 30 minutes. Remove and discard the lemongrass, then pour the syrup into a jar, seal and refrigerate. 4 The fruit is an assembly job. Toss the pineapple with the mint. Pour the lime juice over the papaya and sprinkle with the lime zest. Stir the ginger (if using) through the mango. Arrange in sections on a large platter, with the watermelon, kiwi, grapes, ägs, coconut and pomegranate seeds, then drizzle with the syrup to serve. Patti’s tip I also enjoy this syrup with ice cream, yogurt, cakes, marinades, cocktails, juice drinks and breakfast porridge. V Per serving 2545kJ/603kcals/9.6g fat/7.1g saturated fat/ 119g carbs/117g sugars/8.1g äbre/4g protein/trace salt/vegan/ gluten free