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Recipe

Side Dish






Tropical fruit salad with five-spice glaze

Mike Yakura
Ozumo, San Francisco


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Ingredients

One each of:
Pineapple
Papaya
Mango
Star fruit
Grapefruit
Oranges
Lychee
Rambutan

Glaze:
1/4 cup sugar
1/2 tablespoon Five-Spice
2 each star anise (optional)
1/2 cup water

Instructions

Add everything in the glaze to a saucepan and bring to a boil. Remove from heat and let the syrup steep for 1/2 hour or until the sugar is cool. Next, strain with a fine mesh sieve and reserve. Cut and slice all of the fruit in different, distinguishing shapes and sizes. Lay them out on a plate, and be sure not to pile them on top of each other. Add 1/2 tablespoon of glaze over the ripe tropical fruit. Don't overdo it; less is more. Garnish with mint, edible flowers or orchids, toasted coconut and powdered sugar.

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Serves 2-4.



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