Mango and papaya salad

The fruit salad is taken to new heights with exotic fruit and a ginger dressing.
Mango and papaya salad
INGREDIENTS
1 piece of preserved stem ginger, cut into thin strips
2 tbsp stem ginger syrup
2 tbsp caster sugar
grated zest and juice of 1 lemon
1 pomegranate, cut in half, seeds scooped out
1 large ripe mango
1 large ripe papaya fruit
1 small ogen melon
lime wedges, to serve
METHOD
1 Place the ginger, ginger syrup, sugar, and 120ml (4fl oz) of water into a saucepan, and
heat gently, stirring occasionally. Bring to the boil, then simmer gently for 5–6 minutes.
Remove from the heat, and stir in the lemon zest and juice and the pomegranate seeds.
2 Peel the mango and use a sharp knife to cut the flesh away from the stone. Cut it into
slices. Halve, deseed, and peel the papaya, then cut into wedges. Halve and deseed the melon,
cut into wedges, and peel, then cut the flesh into bite-sized chunks. Arrange the mango,
papaya, and melon on a large serving platter.
3 Pour the pomegranate and ginger dressing over the fruit, and serve with lime wedges
to squeeze over.
GOOD WITH Greek yogurt or whipped cream.
PREPARE AHEAD The dressing can be made and kept in a refrigerator for up to 2 days
in advance. The fruit can be prepared up to 24 hours in advance and chilled until required.

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