A tin of fruit can be transformed into a special fruit salad with the minimum of effort. Sweet and zesty.
1 565g tin lychees in syrup
3 pieces ginger in syrup, cut into thin strips, plus 2 tablespoons syrup
grated zest from 1 large lime
juice of 1 large lime
1 2/3 cups black grapes, about 300 g, halved and seeded
2 small red apples, cored and chopped
thin strips of lime zest to garnish
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Directions Preparation:20min › Ready in:20min
Drain the lychees in a sieve set over a bowl. Discard half of the syrup, then add the lychees. Stir in the ginger and syrup, along with the lime zest and juice.
Cut the peel and pith away from the oranges with a sharp knife. Holding the oranges over the bowl so that all the juice will drip into the salad, carefully cut between the membrane to release the segments. Add the orange segments to the bowl. Squeeze the membrane to release any juice into the bowl.
Add the grapes and apple to the bowl and toss to mix. Pile the salad into small bowls to serve, decorated with thin strips of lime zest.
• Ginger in syrup is available from many delicatessens. Alternatively, use 3 pieces of thinly sliced glacé ginger; don't worry about the syrup. • Serve with a scoop or two of fruity sorbet, such as lemon or mango.