Papaya, lychee and Thai basil fruit salad

This combination will reinvigorate your palate.

SERVES 4

 ½ large papaya, peeled, seeds scooped out

 12 fresh lychees, peeled

 About 15 leaves Thai holy basil  Thick-set coconut yogurt, to serve FOR THE SYRUP

 2 sticks lemongrass, chopped

 50g fresh ginger, thinly sliced (skin on)  1 star anise

 120g caster sugar

 120ml water

1 Combine the syrup ingredients in a pan. Bring to the boil and simmer for around 8min, so the liquid is glossy and fragrant.

2 Remove from the heat and leave to cool for an hour. Strain through a sieve into a bowl, discard the aromatics and chill the syrup until required.

3 Cutting across the width of the papaya, slice it into 2cm crescents. Arrange them on a platter and scatter the lychees into the gaps, then spoon the syrup over the top.

4 Drag the basil leaves through any residual syrup, add as a garnish, and serve with a generous dollop or two of coconut yogurt. HB

Crave: Recipes Arranged by Flavour, to Suit Your Mood and Appetite by Ed Smith (£25, Quadrille Books). Photography by Sam A Harris