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1
Halve lime, de-juice fully using your method or gadget of choice & set juice aside.
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2
Cut half the lime rind in sml strips & set aside for syrup.
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3
Cut the 2nd half of lime rind in VERY THIN strips & set aside for garnish.
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4
Put the sugar & lime rind for the syrup in a sml saucepan with 2/3 cup water.
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5
Heat gently till sugar dissolves, then bring to a gentle boil, reduce heat & simmer for 5 minutes.
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6
Allow syrup to fully cool.
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7
Then strain into a lrg serving bowl.
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8
Discard lime rind from syrup & stir in the lime juice & liqueur.
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9
Using a sharp knife, cut the plume & stalk ends from the pineapple.
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10
Peel thickly, cut the flesh into bite-sized pieces (discarding the woody central core) & add to the bowl.
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11
Cut papaya in half & scoop out seeds.
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12
Cut away the skin, then cut into slices.
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13
Cut the pomegranates in half & scoop out seeds.
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14
Break into clusters & add both fruits to the bowl.
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15
Cut the mango lengthways along ea side of the stone.
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16
Peel skin from the flesh, cut in bite-sized pieces & add to the bowl.
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17
Gently stir fruits in the lime juice to mix all flavours & refrigerate till ready for use.
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18
To Serve: To maximize the flavour of the fruit, allow mixture to stand at room temp for 1 hr b4 serving.
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19
Just prior to serving, stir well.
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20
Then halve passion fruits & scoop out the flesh w/a teaspoon.
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21
Spoon over other fruits & serve garnished w/reserved VERY THIN strips of lime rind.
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22
NOTE: Can present in a single bowl & guests allowed to serve themselves or can be spooned into pre-baked tartlet shells & served on a platter w/assorted cheeses.
