Tropical Fruit Salad
To make syrup, put the sugar and cold water into a saucepan
Heat gently until the sugar has dissolved then add the lemongrass
Set aside to infuse for an hour then add the pulp of the passion fruit, lime juice and chilli.
Pour over the fruit, mix well and chill in the fridge until ready to serve.
1 mango, cubed
200g (7 oz) lychee
1 pineapple cored and cubed
300g (10 oz) caster sugar
2 stalks lemongrass, finely sliced
4 passion fruit
Juice of 1 lime
1/2 large red chilli, thinly sliced lengthways