A vivid, multicoloured type-print of flavours and textures on a plate, Antonio Chicón’s “all-terrain” fruit salad is the perfect celebratory dish for a St Valentine’s dinner, a wedding feast or a carnival battery-charger.
The salad also makes use of seasonal ingredients such as strawberries and wrinkled passion fruit, and is covered in a spiced aphrodisiac syrup.
1 apple (Granny Smith, Pink Lady, or other) 1/2 mango
1 passion fruit
A handful of berries (blueberries/cranberries) 250g of white granulated sugar
250g of water
Various spices e.g. anise, ginger, cinnamon, dill or lemon, orange or lime peel or zest.
Mix water and sugar in a saucepan, add the spices and bring to the boil. Simmer until all the sugar is dissolved, turn off the heat and set aside to cool.
Peel the fruits, keeping them in water with the juice of half a lemon added to prevent from oxidation.
Use a mandoline to slice the mango, papaya, apple, kiwi and strawberries.
Arrange the fruits on the plate. Use a brush to spread some syrup on top of the fruits and decorate with blueberries, cranberries and passion fruit seeds.