-
1
In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using.
-
2
Simmer over moderate heat for 10 minutes.
-
3
Set aside to cook.
-
4
Then stir in the lime juice.
-
5
(The syrup can be made up and refrigerated for up to a week before serving the salad.)
-
6
Slice off the top and the rind from the pineapple; quarter it lengthwise.
-
7
Reserve 3 of the quarters for another use.
-
8
Slice 1 of the quarters crosswise 18 inch thick.
-
9
Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks 18 inch thick.
-
10
Slice each mango disk in half lengthwise.
-
11
Peel the kiwis and halve lengthwise.
-
12
Cut each half lengthwise into thin wedges.
-
13
Divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern.
-
14
Strain the reserved syrup and divide equally among the 4 servings.
-
15
Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours.
-
16
Just before serving, halve the passion fruits crosswise.
-
17
Using a teaspoon, scoop the pulk out of each half onto the fruit in each bowl.
-
18
Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G fat; 37.0 G Carbohydrate.
