Dessert

Fruit salad with frozen yoghurt and mint

Name: Fruit salad with frozen yoghurt and mint
Prep time: 180 min
Cook time: 5 min
Total time: 185 min
Yield: 4
Ingredients: 1/2 cup (110g) caster sugar; 2 tablespoons mint leaves; 1/2 pineapple, peeled, cored, cut into 2cm pieces; 1 small red papaya, peeled, seeds removed, cut into 2cm pieces; 200g strawberries, hulled, quartered; Pulp of 2 passionfruit; 150g frozen fruit yoghurt or thick, natural yoghurt

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by Jill Dupleix

Food writer

Oct 03, 2015

Spring fruits are doused in a minty syrup, ready to serve with a scoop of frozen or thick, natural yoghurt.

1/2 cup (110g) caster sugar
2 tablespoons mint leaves
1/2 pineapple, peeled, cored, cut into 2cm pieces
1 small red papaya, peeled, seeds removed, cut into 2cm pieces
200g strawberries, hulled, quartered
Pulp of 2 passionfruit
150g frozen fruit yoghurt or thick, natural yoghurt

Method

1.

Place sugar and 2 cups (500ml) water in a saucepan over medium-high heat. Stir to dissolve the sugar, then bring to the boil for 5 minutes over high heat. Remove from the heat, add half the mint, then allow to cool completely.
2.

Add the pineapple, papaya, berries and passionfruit pulp to the mint syrup, then cover and allow to macerate in the fridge for 1-2 hours before serving.
3.

Divide the fruit among 4 shallow bowls. Spoon over enough syrup until the fruit starts to float, add a scoop of yoghurt, then scatter with remaining mint