Marinated exotic fruits in turmeric syrup with coconut ice

Mix exotic fruits with tongue-tingling turmeric syrup and cool with rum-laced coconut ice
By Ian Pengelley
Marinated exotic fruits in turmeric syrup with coconut ice
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

main

  • 1 mango, peeled
  • 200 g jack fruit, peeled
  • 1 star-fruit, peeled
  • 6 longans, peeled
  • 6 lychees, peeled
  • 2 dragon fruit, peeled
  • 2 mangosteens, peeled
  • 2 rambutans, peeled
  • icing sugar, to serve

For the coconut ice:

  • 1 kg coconut puree
  • 60 ml dark rum
  • 500 ml sugar syrup
  • juice of 1/2 limes

For the syrup:

  • 300 g water
  • 300 g caster sugar
  • 3 lime leaves, torn
  • 2 stems of lemongrass, halved and bruised
  • 1 tbsp glucose
  • 2cm knob of turmeric, crushed
  • seeds from 1 vanilla pods

For the crystallised basil:

  • handful of Thai basil
  • 2 egg whites
  • 25 g caster sugar

Method

1. Whisk all the ingredients together for the coconut ice. Transfer to a freezer proof container and freeze for about 2-3 hours, until solid, stirring every 15 minutes or so.

2. Mix all of the syrup ingredients together in a saucepan and simmer over a gentle heat for 10 minutes. Remove from the heat and cool in the fridge.

3. Combine the cooled syrup with the fruits, and leave for 20 minutes to marinate.

4. Dip the basil leaves lightly into the egg white, then carefully into the sugar. Leave to dry in a cool place.

5. To serve, spoon the fruits and syrup into a bowl, top with some coconut ice, sprinkle with icing sugar and decorate with crystallised basil leaves.

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