Exotic fruits with ginger syrup
If some fresh exotic fruits are in no hurry to fill the shelves in your local supermarkets, pay attention to the part of the store where the cans are placed. Of course, there are few benefits from canned papaya - one taste, but you need to start somewhere? But in canned papaya you will not find magical round shiny seeds that look like large black caviar and taste like watercress. If these seeds are dried, ground and stored until the end of the fast, they can be added to barbecue marinades - the papa contained in them makes the meat softer.
Ingredients
Servings 4- 1 large ripe mango
- 1 medium papaya
- 1 large firm banana
- 3 medium ripe but not too soft kiwis
- 50g candied ginger (candied ginger), optional
- 1 cup brown sugar
- 1 large lime
- 3 cm fresh ginger root
- 1 star anise
- 2 boxes of cardamom
- 1 cinnamon stick
Cooking
Step 1
For syrup, peel and chop the ginger, cut the lime with the peel into thin circles, and then into quarters.
Step 2
Pour 1/2 cup of water into the saucepan, add sugar and spices (pre-break the cinnamon stick, crush the cardamom pods), add ginger and lime.
Step 3
Place the saucepan over low heat and bring the mixture to a boil while stirring. Cook for 5 minutes, then remove from heat and leave covered for 30 minutes. Let the syrup cool for 30 minutes and strain.
Step 4
Peel papaya, banana, kiwi and mango. Cut the mango from the stone, remove the seeds from the papaya.
Step 5
Cut all the fruits randomly, pour over the syrup, let stand in the refrigerator for 20-30 minutes. and serve, sprinkled with finely chopped candied ginger, if desired.