Serves 6-8
Ingredients:
125ml water
75g caster sugar
½ vanilla bean - split with the seeds scraped out
juice of 2 limes
10ml rose water
20 lychees (fresh or canned)
1 small watermelon
1 cantaloupe melon
1 winter melon
1 small pineapple
rose petals, to garnish
Procedure:
1 Combine the water, caster sugar, vanilla bean and seeds in a small saucepan and
very slowly bring to the boil.
2 Remove from the heat and leave to cool, then stir in lime juice and rose water.
3 Peel the lychees and place in a large bowl.
4 Remove the rind from the melons and cut into equally sized small cubes.
5 Skin the pineapple and cut into 1cm cubes.
6 Add all of the cut fruit to the lychees.
7 Pour the vanilla syrup over the fruit and chill until needed.
8 To serve, scatter with rose petals and white brandy pearls.
Ingredients:
125ml water
75g caster sugar
½ vanilla bean - split with the seeds scraped out
juice of 2 limes
10ml rose water
20 lychees (fresh or canned)
1 small watermelon
1 cantaloupe melon
1 winter melon
1 small pineapple
rose petals, to garnish
Procedure:
1 Combine the water, caster sugar, vanilla bean and seeds in a small saucepan and
very slowly bring to the boil.
2 Remove from the heat and leave to cool, then stir in lime juice and rose water.
3 Peel the lychees and place in a large bowl.
4 Remove the rind from the melons and cut into equally sized small cubes.
5 Skin the pineapple and cut into 1cm cubes.
6 Add all of the cut fruit to the lychees.
7 Pour the vanilla syrup over the fruit and chill until needed.
8 To serve, scatter with rose petals and white brandy pearls.
Author: Chef Yolandé Schoeman, Chef Lecturer
Compiled By: Institue of Culinary Arts.
Source: http://www.saca.co.za/uploads/files/Recipes%20Chef%2016.pdf