Give exotic fruit salads a flavour boost with the sour taste of the finger limes pearls

Ingredients

1/4 cup (55g) caster sugar
2 finger limes, fresh or frozen, pearls scooped out, reserved (see notes)
2 mangoes, cheeks sliced in a cross-hatch pattern
1 small papaya, peeled, seeds removed, thinly sliced
16 lychees, peeled
125g punnet raspberries
Pulp of 5 passionfruit
Mint leaves, to serve

How to do

Step 1
Place sugar and 1/2 cup (125ml) water in a saucepan over low heat, stirring to dissolve sugar. Increase heat to medium and bring to a simmer, then cook for 3 minutes or until the mixture starts to thicken slightly. Remove from heat and allow to cool slightly, then stir in finger lime pearls. Allow to cool completely.
Step 2
Arrange the mango, papaya, lychees and raspberries on a platter. Drizzle over the passionfruit pulp and garnish with mint leaves. Drizzle with the cooled finger lime syrup and serve..