Chillied tropical fruit salad

Serves: 6

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• 2  limes
• 2  oranges
• 100 gram(s) light organic cane sugar
• 1  hot cayenne habanero or scotch bonnet chilli
• 2  small, ripe melons
• 2  ripe mangoes
• 2  ripe papayas

Method

1. Using a very sharp vegetable peeler, strip the rind from one of the limes and one of the oranges, and put the zests in a small saucepan with the sugar. Squeeze the juice from the limes and oranges, and add water if needed to bring it up to 250ml of liquid.
2. Add to the sugar and heat, stirring until the sugar has dissolved. Finely chop the flesh of the chilli and add it to the syrup. Leave to cool. Taste, and if it is as hot as you want, strain immediately, or give the chilli more time to impart its heat. Cut the fruit into attractive serving slices, peeling and removing stones and cores as needed. Arrange on a large shallow platter, or individual serving plates and chill. Just before serving, drizzle with the cooled chilli syrup.
3. COOK'S TIP Choose the best fruit available, rather than sticking to the list. Make the hot syrup first so that you can control the heat. Recipe by Shona Crawford Poole

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