FRUIT SALAD WITH ZINGY DRESSING
1 mango ½ a pineapple 1 dragon fruit 8 lychees, skinned 1 star fruit, sliced widthways 2 passion fruits, pulp only Edible flowers, to serve (optional)
For the zingy dressing
A few fresh basil leaves A few fresh coriander sprigs, chopped 4tbsp sugar 2 lemongrass stalks 3cm (1¼in) piece of fresh ginger Juice of 2 lemons Juice of 4 limes Take the skin off the mango and pineapple, chop the flesh into chunks and pop in a serving bowl. Cut the dragon fruit into chunks and add to the bowl. You can leave the pretty skin on, but don’t eat it. Mix in the lychees, star fruit and passion fruit.
For the dressing, grind the basil, coriander and sugar to a paste with a pestle and mortar. Remove the outer leaves of the lemongrass, peel the ginger, chop both and add to the mortar, bashing to release the flavour.
Squeeze in the lemon and lime juice, mix, then remove the ginger and lemongrass. Drizzle the dressing over the fruit salad, scatter with edible flowers if you like, and serve.