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And ideal fruit salad or possibly dessert for Winter, because the tropical fruits are available year-round and ripen naturally.
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The riper and more fragrant the fruit, the better the salad.
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In a small saucepan, combine 1 1/2 c. water with the sugar, vanilla bean, coriander seeds, clove, five-spice pwdr, lime and lemon zests, ginger, and mint, if using.
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Simmer over moderate heat for 10 min.
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Set aside to cook.
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Then stir in the lime juice.
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(The syrup can be made up and refrigerated for up to a week before serving the salad.)
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Slice off the top and the rind from the pineapple; quarter it lengthwise.
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Reserve 3 of the quarters for another use.
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Slice 1 of the quarters crosswise 1/8-inch thick.
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Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks 1/8-inch thick.
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12
Slice each mango disk in half lengthwise.
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13
Peel the kiwis and halve lengthwise.
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Cut each half lengthwise into thin wedges.
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15
Divide the fruit proportionately and arrange in each of 4 shallow soup bowls, overlapping the slices to create a decorative pattern.
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Strain the reserved syrup and divide equally among the 4 servings.
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Cover with plastic wrap and refirgerate for at least 1 or possibly up to 4 hrs.
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18
Just before serving, halve the passion fruits crosswise.
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19
Using a tsp., scoop the pulk out of each half onto the fruit in each bowl.
