• For the Salad
• 8 oz. seedless green grapes
• 8 oz. kiwi fruit, peel & slice
• 4 oz. greengage plums, stoned & diced
• 8 oz. green Granny Smith apples, diced
• 8 oz. ripe green William Pears, diced
• 4 oz. star fruit, peeled & sliced
• 8 oz. lime fillet (segments) plus zest blanched in boiling water (3 times) confit in sugar solution
• 4 oz. peepled pistachio nuts, lightly chopped
• 2 tablespoons fresh mint, julienne
  
  
• For the Syrup Base
• 1 pint water
• 4 oz. sugar
• 2 oz. fresh lime juice
• 1 tablespoon mint liquor

Procedure:

1. In a saucepan, add water, sugar and bring to a slow boil.  Remove from the heat and add lime juice.  Allow to cool. Chill well.
2. To prevent discoloration, put all prepared fruit into the syrup.  Chill well before serving.

To Serve:

1. Add at the last minute the pistachio nuts, julienne of mint and mint liquor.
2. Serve in a glass.

Chef's Note:

• Do not keep fruit in the syrup for more than two days.
• You have to blanch the lime zest three (3) times in boiling water and then cook in a sugar solution to confit the zest.

Happy Cooking