Tangelo fruit salad

Serving Size: 12

INDREDIENTS

2 tangelos, peeled, segmented
2 oranges, peeled, segmented
2 pears, peeled, cored, quartered
Natural yoghurt, to serve
60ml (1/4 cup) fresh passionfruit pulp

PINEAPPLE & LIME SYRUP
250ml (1 cup) pineapple juice
60ml (1/4 cup) fresh lime juice
1 stem lemon grass, pale section only, thinly sliced
2cm-piece fresh ginger, peeled, thinly sliced
1 vanilla bean, split lengthways
1 tablespoon caster sugar

METHOD

  1. To make the syrup, combine the pineapple juice, lime juice, lemon grass, ginger, vanilla and sugar in a saucepan over medium heat. Cook, covered, for 10 minutes or until the syrup thickens slightly. Set aside for 30 minutes to cool. Strain through a fine sieve into a jug.Step 2
  2. Combine the tangelo, orange and pear in a bowl. Spoon among serving bowls and pour over the syrup. Top with yoghurt and passionfruit to serve.

NOTES

1 tablespoon natural yoghurt for portion

SOURCE

http://www.taste.com.au/recipes/tangelo-fruit-salad/163c0fb6-74cd-4d2a-b644-5b830418eac5