RAINBOW FRUIT PLATTER WITH PASSIONFRUIT SYRUP
A delicious, seasonal spread perfect for any occasion!
Serves
8Prep
30 minsCook
5 minsMethod
- For the passionfruit syrup, combine the sugar and water in a small saucepan. Bring to the boil over medium heat, stirring until the sugar has dissolved. Boil gently for 5 minutes, without stirring. Remove from the heat. Cool. Stir in the passionfruit pulp. Pour into a jug and refrigerate for 2 hours or until cold.
- Cut the mango cheeks from the stones. Cut the mango into thick wedges.
- Arrange the blueberries, blackberries and black grapes together on a large serving platter or board, then add the raspberries, strawberries and watermelon. Add the Calypso® mango, kiwi fruit, green grapes, pineapple and banana. Drizzle over the chilled syrup and serve.
TIP: Try replacing the passionfruit with 3 tablespoons of Limoncello, orange juice or lemon lime and bitters syrup.
Ingredients
- 6 Calypso® mangoes
- 2 x 125g Perfection Blueberries
- 1 x 125g Perfection Blackberries
- 200g Midnight Beauty® grapes, picked
- 1 x 125g Perfection Raspberries
- 1 x 250g Perfection Strawberries
- 1.6kg (1/4 small) watermelon, cut into wedges
- 2 green kiwi fruit, peeled, thinly sliced
- 200g green grapes, picked
- 1 small pineapple, peeled, quartered, sliced
- 2 Ecoganic® Red Tip® Bananas, peeled, sliced
- PASSIONFRUIT SYRUP:
- 1/2 cup (110g) white sugar
- 1/4 cup (60ml) water
- 2 passionfruit, halved