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Tropical fruit carpaccio

Name: Tropical fruit carpaccio
Prep time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 2 lemongrass stalks, white part only, bruised; 1 long red chilli, halved lengthways; 2cm piece (10g) ginger, bruised; 2 tbs caster sugar; 1/2 bunch basil; 1 pineapple, peeled; Pulp of 3 passionfruit; Finely grated zest and juice of 1 lime; 2 ripe mangoes, thinly sliced; 1 ripe papaya, thinly sliced; 100g fresh coconut flesh, shaved; Edible flowers (optional), to serve

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1h 20m

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Feb 11, 2018

A gourmet take on the classic fruit salad.

2 lemongrass stalks, white part only, bruised
1 long red chilli, halved lengthways
2cm piece (10g) ginger, bruised
2 tbs caster sugar
1/2 bunch basil
1 pineapple, peeled
Pulp of 3 passionfruit
Finely grated zest and juice of 1 lime
2 ripe mangoes, thinly sliced
1 ripe papaya, thinly sliced
100g fresh coconut flesh, shaved
Edible flowers (optional), to serve

Method

1.

To make the syrup, place lemongrass, chilli, ginger, sugar, 2 sprigs basil and 100ml cold water in a saucepan over medium heat. Cook, stirring, until sugar is dissolved. Remove from heat and stand for 1 hour to infuse.
2.

Heat a chargrill pan or barbecue to high heat. Grill pineapple, turning every 2 minutes, until charred. Set aside to cool. Once cool enough to handle, core, then thinly slice
3.

Remove chilli from syrup and discard. Transfer syrup to a food processor. Whiz until smooth, then strain through a fine sieve placed over a bowl. Stir through passionfruit pulp and lime zest and juice.
4.

Arrange pineapple, mango and papaya on a platter. Drizzle over dressing and scatter with coconut, edible flowers, if using, and remaining basil leaves to serve.