Makes 4 servings. An ideal fruit salad or desert for winter because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad!
Dressing
1� cups water
3 tbsp honey
� vanilla bean, split
3 coriander seeds
1 whole clove
� tsp Chinese five-spice powder
� tsp fresh ginger, chopped
zest of one lime
zest of one lemon
1 sprig fresh mint
1 tbsp fresh lime juiceFresh fruit
� of a fresh pineapple, cored and diced
1 mango, peeled, pit removed, and sliced
2 large kiwis, peeled and cut into thin wedges
2 passion fruit
1. In a small saucepan, combine water, honey, vanilla bean, spices, mint, lime and lemon zest and mint. Simmer over moderate heat, stirring occasionally, for 10 minutes. Take off the heat. Strain dressing and stir in the lime juice. Cool in the refrigerator. The dressing can be made up to one week ahead or may be stored in the freezer for several months.
2. Prepare the pineapple, mango and kiwis. Arrange them into 4 shallow soup bowls, overlapping the fruit into decorative patterns. Pour one quarter of the dressing over each of the bowls. Cover with plastic wrap and refrigerate for at least 1 hour.
3. Just before serving, cut the passion fruit in half. With a teaspoon, scoop out the pulp of one half onto each bowl of fruit. Serve immediately.
*gluten-free