Upgrade your seasonal fruit salad with a tangy lime syrup!
3/4 cup (165g) caster sugar
2 limes, rind finely grated, juiced
1 stem lemongrass, white part thinly sliced
1 vanilla bean, split
2 gold kiwifruit, peeled, thickly sliced
1 large mango, stoned, peeled, thinly sliced
1/2 papaya, seeded, peeled, thinly sliced
1/2 small pineapple, cored, peeled, thinly sliced
1/2 honeydew melon, seeded, peeled, thinly sliced
2 tbsp shredded coconut, toasted
Combine the sugar , lime juice and 1½ cups (375ml) water in a medium saucepan over low heat. Cook, stirring, for 4-5 mins or until sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium. Simmer for 15-20 mins or until the liquid reduces to about 1 cup (250ml).
Place the lime rind, lemongrass and vanilla bean in a heatproof bowl. Pour over the syrup and set aside to cool completely. Strain through a sieve into a small jug. Discard the solids.
Arrange the kiwifruit , mango , papaya , pineapple and honeydew melon on a serving platter. Drizzle with the syrup. Sprinkle with coconut to serve.