Use a mandolin or a very sharp knife to slice the fruit into paper-thin slices.
Ingredients and Method
Use a mandolin or a very sharp knife to slice the fruit into paper-thin slices.
SERVES 6
Ginger syrup
80 ml sugar
80 ml water
zest and juice of 1 lime
3 cm piece of fresh ginger, sliced
2 sprigs of fresh mint, chopped
Fruit carpaccio
A selection of thinly sliced fruit,
including kiwi fruit, 1/2 a small papaya,
1/2 a small pineapple, 6 strawberries,
2 nectarines, 1 watermelon wedge
pulp of 1 granadilla
frozen yoghurt to serve
1. Place the sugar and water in a small saucepan over low heat. Stir until the sugar has dissolved. Add the lime juice and zest as well as the ginger. Bring to a slow boil and simmer for 2–3 minutes.
2. Remove from the heat and leave to cool, chill in the fridge until needed.
3. Arrange the fruit on six serving plates.
4. Add the chopped mint to the chilled syrup. Drizzle the fruit with a tablespoon or two of the syrup as well as some granadilla pulp.
5. Serve with frozen yoghurt and decorate with a slice of watermelon.
(Recipe: Peter Tempelhoff)
Nutritional content per serving
554 kJ J 32 g Carbohydrate r 1.6 g Protein o 0.6 g Fat 6 2 g Fibre
A recent study at Rutgers University (US) has found kiwi fruit to be one of the most nutrient-dense fruits. They contain fibre and potassium, and are rich in vitamins C and E.
