Poached Fruit Salad

Jun Tanaka brings a bit of oriental heat and fragrance to fruit salad
By Jun Tanaka
Poached Fruit Salad
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 tbsp sugar
  • 5 cm piece of ginger, roughly chopped
  • 5 cm piece of galangal, roughly chopped
  • 1 stalks lemongrass, roughly chopped
  • 1/2 red chillies, deseeded and roughly chopped
  • 4 stalks forced rhubarb, cut into large batons
  • 1 pineapple, cut into large chunks
  • large handful lychees, peeled
  • 2 Charentais melons, peeled, deseeded and sliced
  • 1 papaya, peeled, deseeded and cut into strips
  • 1 lime, grated zest and juice
  • sprigs mint


1. Bring a large pan of water to the boil. Add the sugar, ginger, thai ginger, lemongrass and chilli and simmer for 5 minutes.

2. Add the rhubarb and pineapple and simmer until tender. Add the lychees and take off the heat.

3. On a serving plate, make a well with the melon slices. Put the papaya strips in the centre of the well and spoon the poached fruit on top and around. Pour a little of the juices over and finish with a little lime zest, lime juice and mint leaves.

Rate This Recipe