Tropical fruit stack with basil lime syrup
Make the most of the tail end of the melon season with this beautifully refreshing fruit salad, which is simple to make, but elegant enough to be a dinner party dessert. It's also perfect as a light breakfast.
Serves: 2
For the syrup
- 40ml water
- 30ml honey
- juice of 3 limes
- 10 large basil leaves, sliced finely
For the fruit
- ½ small watermelon
- ½ small rock melon
- 2 ripe mangoes
Method:
1. First, make the syrup: Warm the water, honey, lime juice and sliced basil leaves in a small pot. Once the honey has melted, set the syrup aside to cool. When cool enough to handle, pass the syrup through a sieve and discard the basil leaves.
2. Cut the watermelon into 2cm thick slices and using a circular cookie cutter or a glass (about 7cm is ideal), cut out 4 circles from the flesh. Repeat this process with the rock melon.
3. Peel the mangoes with a sharp knife and cut 1cm off each side to get flat sides. Cut 2cm slices either side of the stone to get 4 oval-shaped rounds. Cut out 4 circles using the same glass/cookie cutter.
4. On 2 serving plates, build 2 stacks with the watermelon, rock melon and mango circles. Repeat the process until the stack is 6 rounds high. Once the syrup is cool, pour it over the fruit and serve immediately.
Written by Jordan Rondel. First appeared on Stuff.co.nz.
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