Ginger and Mint Fruit Salad

Serves: 8

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Total Time: 80

Prep Time: 50

Cook Time: 30

• 70cl bottle ginger wine
• 225 gram(s) caster sugar
• 25 gram(s) piece fresh ginger
• 3 large mangoes
• 3 large papaya
• 2  Charentais melons
• 450 gram(s) (1lb) seedless red grapes
• 2  mint sprigs, plus extra to decorate

Method

1. Place the wine, sugar and ginger in a pan with 600ml (1 pint) water and heat gently until the sugar has dissolved. Increase the heat and bring to the boil, then turn down and simmer gently for 20-30min. Leave to cool.
2. Peel and roughly chop the mangoes, papaya and melons. Remove the grapes from the stalks. Put all the fruit in a large serving bowl and strain the cooled syrup over. Chill for at least 2hr.
3. To serve, chop the mint leaves and add to the fruit salad. Decorate with mint sprigs.
4. PREPARE AHEAD Complete the recipe without the mint. Cover and chill for up to two days.
5. TO SERVE Complete the recipe.

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