A fruit salad halfway between dessert and spiced syrup, with no cooking of the fruit itself. The secret: let the spiced syrup macerate overnight so cinnamon, ginger and star anise develop their full strength. Fruits soak for 3 hours before serving ice-cold.
Share

Ingredients for 4 servings

servings
  • for the sugar syrup
  • 3.5 oz (100g) granulated sugar
  • 1 cinnamon stick
  • 0.2 oz (5g) fresh ginger or ginger powder, 0.2 oz (5g) crushed peppercorns (mignonette)
  • 1 piece of crushed star anise
  • 2 tea bags or 0.4 oz (10g) green tea
  • 1 bunch of fresh mint
  • for the fruits according to season and taste
  • 2 bananas, 2 apples, 2 pears, 1 kiwi, 1 small bunch of grapes, 1 orange