Tropical Fruit In Cardamom Syrup

The ingredient of Tropical Fruit In Cardamom Syrup

• 1 coconut
• 2 white or pink guavas or 410g can pink guavas drained seeded
• 1 small pineapple peeled cut into quarters lengthways cored sliced
• 2 large ripe mangoes peeled cheeks each cut into 6 wedges
• 1 red papaya peeled seeded cut into thin slices
• 6 cardamom pods see notes
• 1 1 2 cups 330g caster sugar
• 1 vanilla bean split lengthways
• 2 limes zested
• 3 limes juiced

The Instruction of tropical fruit in cardamom syrup

• preheat oven to 180c using a screwdriver poke holes through the 3 coconut eyes drain liquid and discard wrap coconut in a tea towel using a hammer tap to crack in half place halves flesh side down on an oven tray bake for 20 minutes cool then use a dinner knife to pry flesh from shell in large pieces using a vegetable peeler or japanese mandolin shave flesh into strips divide strips between 2 oven trays bake for 20 minutes tossing occasionally or until dry set aside to cool
• if using fresh guavas peel halve and discard seeds place pineapple mango papaya and canned guavas if using in a large heatproof bowl
• place cardamom pods on a chopping board and using the flat side of a large knife bruise place pods in a saucepan with sugar fresh guavas if using and 2 cups water using the tip of a knife scrape seeds from vanilla bean into pan then add bean cook stirring over medium heat until sugar dissolves simmer for 10 minutes stir in lime rind and juice then pour hot mixture over fruit cover and refrigerate until chilled
• when ready to serve stir 1 cup coconut strips through fruit salad

Nutritions of Tropical Fruit In Cardamom Syrup

fatContent: 577 185 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 26 grams saturated fat
sugarContent: 60 grams carbohydrates
fibreContent: 60 grams sugar
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a

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