Exotic Fruit Salad

Cut the passion fruit in half and strain the pulp through a sieve into a saucepan.

Add the sugar and water to the saucepan and bring to a leisurely boil, stirring.

Place the mango on a cutting board and cut a thick slice on each side as close to the pit as possible. Chop as much of the flesh as possible in large pieces around the pit.

Make three cuts through the flesh, but not the skin, of the 2 cut large mango side slices and 2 more at right angles to them to make a grid pattern.

Push the skin through to the outside so that the diced flesh is exposed and can be easily cut away.

Peel and seed the lychees and cut the star fruit into 12 slices.

Add all the flesh of the mango, lychees and starfruit to the passion fruit syrup mold and poach gently for 5 min. Remove the fruit with a slotted spoon.

Allow the syrup to bubble and boil gently for 5 min.

Fill the fruit into individual serving glasses, pour the sugar syrup over them and serve warm.

Delicate accompaniment. To do this, crush the seeds of 8 cardamom pods, add 300 ml of whipped cream and whip until stiff.

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