Tropical Fruit Salad With Mint And Ginger Syrup - cooking recipe

Ingredients

1/3 cup grated palm sugar or brown sugar
1 piece (3/4 inch) fresh ginger, finely chopped
3 tbsp lime juice
1/4 cup coarsely chopped fresh mint
2 large mangoes, peeled and cut into 3/4-inch pieces
1 small honeydew melon, peeled and cut into 3/4-inch pieces
1 small pineapple, peeled and coarsely chopped
2 medium oranges, peeled and segmented
1/4 cup passion fruit pulp
12 None fresh or canned lychees, halved

Preparation

For the ginger syrup, stir 2 cups water and sugar in small saucepan on medium heat, without boiling, until the sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, for 5 mins. Add the ginger and simmer, uncovered, for 5 mins or until the syrup thickens slightly. Cool to room temperature. Stir in the lime juice and mint.
Place the prepared fruit and pulp in a large bowl. Add the syrup and toss gently to combine. Refrigerate until chilled.