Get some tropical vibes and Vitamin C with this simple fruit salad – mango, kiwi and banana in a light passion fruit syrup. It’s bright, delicious and full of natural goodness. I think we all could do with something super easy to make but is really good for us right now.
To be honest you can use any fruits you have at hand (now we are quarantining make the most of what you have tinned, frozen or fresh) and if you can’t get your hands on passion fruit, substitute with orange juice or clementines instead.
With the Coronavirus looming I have definitely felt the need to step up and make sure I’m eating healthy, delicious and most importantly immune-boosting food.
I made this fruit salad the first time to serve with a coconut tart I made a few weeks back but realised it’s pretty versatile. So put it on top of your porridge, eat it with some coconut granola and yogurt or just have it on it’s own…
Mango, kiwi and passion fruit salad
A simple tropical fruit salad – mango, kiwi, banana with a light passion fruit syrup. It’s bright, delicious and full of natural goodness. Get your vitamins in! This tropical fruit salad is lovely on its own, with some yogurt and granola or this toasted coconut custard tart.
- 3 Passion fruit, halved and seeds scooped out
- 1-2 tsp brown sugar
- 1 tsp fresh lemon juice
- 200g mango, cubed
- 4 ripe kiwis, peeled and quartered lengthways
- 2 small bananas, cut into 1/4 inch slices
First make the syrup, scoop the seeds out of the passion fruit and press the pulp into a small fine sieve over a small saucepan extracting the juice*.
Over a medium heat, add the sugar to the juice stirring slowly until smooth. Pour into a small bowl and add the lemon juice and leave aside to cool.
In a medium bowl, put the pieces of mango, kiwi and banana together. Pour over the syrup and toss ensuring all the fruit is coated in the passion fruit syrup.
This is best eaten straight away but will keep for a day refrigerated. Enjoy!
*Keep one passion fruit aside and stir with the syrup if you like the seeds.
This recipe is slightly adapted from this delicious one over at Food and Wine.
