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Tropical fruit salad

Ching He-Huang from Ching's Kitchen
Ching-He Huang's exotic fruit, steeped in orange and cinnamon syrup makes a light, luscious end to a meal

Tropical fruit salad

Method

Dissolve the sugar and cinnamon powder in the orange liqueur over a low heat, stirring occasionally. Simmer for 2-3 minutes, then remove the pan from the heat and leave on one side to cool.

In a bowl, combine all the fruit and pour over the cool syrup. Chill thoroughly before serving.

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Serves: 4

Prep: 20 min
Cook: 5 min

Ingredients
100g caster sugar
1 tsp cinnamon powder
30ml orange liqueur, such as Grand Marnier
400g lychees, fresh, peeled and seeds removed
1 pineapple, prepared and cut into chunks
300g mangoes, sliced