Source The English Kitchen
|110 g (1/2 cup) super fine||caster sugar|
|4 slices||fresh ginger|
|1 small, cut in half||red chili|
|4 oz (1/2 cup)||water|
|2 save the juice and zest||limes|
|sliced and chopped||watermelon|
|sliced and chopped||honeydew melon|
|sliced and chopped||mango|
|sliced and chopped||banana|
|sliced and chopped||cherries|
|sliced and chopped||pineapple|
|sliced and chopped||kiwi|
1. Put the sugar into a saucepan over medium heat along with the water, ginger and chili. Heat until the sugar melts. Remove from the heat and allow to cool to room temperature. Add the lime juice and zest. Remove the chili and ginger.
2. Put the fruit into a bowl. Pour the syrup over. Place in the fridge to marinate for 30 minutes. Serve chilled on it's own or with some ice cream or sorbet if desired.