Grilled fruit in mint and citrus syrup
Time to make: 20 mins , plus chilling
Total cost: $ 10.27 / $ 2.56 per serve
(at time of publication)
- 1 cup orange juice, freshly squeezed
- 1/3 cup lime juice, freshly squeezed
- 1/4 cup cold water
- 2 cinnamon sticks
- 1/3 cup palm sugar, finely chopped
- 1/3 cup mint leaves, shredded
- cooking oil spray
- 500g pineapple, peeled, halved lengthways and thickly sliced
- 2 navel oranges, peeled and thickly sliced
- low-fat passionfruit yoghurt to serve
Total fat 2.9g
Saturated fat 0.4g
Dietary fibre 2.9g
1 Combine the juices, water and cinnamon in a small saucepan. Add the sugar and stir over low heat for about 2-3 minutes, or until the sugar dissolves. Increase heat to medium and simmer, uncovered, for about 8 minutes, or until liquid reduces slightly and is syrupy. Remove from heat and set aside for 5 minutes to cool slightly. Pour into a large bowl, add the mint and stir to combine.
2 Preheat a chargrill or barbecue grill to medium-high. Spray the fruit with cooking oil. Grill the pineapple slices for 2 minutes each side, or until browned. Transfer to the bowl with the syrup.
3 Grill the orange slices for 1 minute each side, or until browned. Transfer to the bowl with the pineapple and syrup. Turn the fruit until well coated with syrup. Cover with plastic wrap and place in the fridge for about 2 hours to chill. Remove from the fridge and set aside for 5 minutes to bring to room temperature.
4 Divide the fruit among four bowls. Drizzle with syrup, add a dollop of yoghurt and serve.
Hanu de Jong
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