Pear and grape salad

Cucumber is not often added to sweet dishes, but it works perfectly in this
Pear and grape salad
exotic fruit salad.
INGREDIENTS
1 cucumber
2 stalks lemongrass
85g (3oz) golden caster sugar
2 ripe red-skinned pears
125g (41⁄2oz) green seedless grapes
125g (41⁄2oz) red seedless grapes
small handful of mint leaves
METHOD
1 Trim the ends from the cucumber. Cut it in half lengthways, scoop out and discard the seeds
using a teaspoon, then slice thinly. Remove any tough outer leaves from the lemongrass stalks
and discard. Halve lengthways and bash with a rolling pin.
2 Place the lemongrass in a saucepan with the sugar and 200ml (7fl oz) water, and heat gently
until the sugar has dissolved. Bring to the boil and boil for 1 minute, then remove from the heat
and stir in the cucumber. Allow to cool.
3 Discard the lemongrass. Quarter the pears and discard the cores, then cut the flesh into thin
wedges, and add to the syrup with the grapes. To serve, transfer to a serving dish and scatter
over the mint leaves.
GOOD WITH Plain yogurt or Greek yogurt.
PREPARE AHEAD The salad can be made in advance, and stored in the refrigerator.

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