Nutritive Information
-
Energy: 299Kcals/125kJ
-
Fat, total: 8.6g
-
Saturated fat: 3.5g
-
Protein: 2.2g
-
Carbohydrate: 56.6g
-
Sugar, total: 52.5g
-
Fibre-NSP: 3.7g
-
Sodium: 90.2mg
Ingredients
-
1 ripe pineapple, peeled and cubed
-
2 large ripe mangoes, skinned, stoned and cubed
-
2 bananas, peeled and thickly sliced
-
4 passion fruit, seeded
-
60ml/4 tbsp demerara sugar
-
25g/1oz/2 tbsp unsalted butter
-
Zest and juice of 1 large orange
-
4 brandy snaps
-
Fresh mint, to decorate
Instructions
-
Preheat the oven to 200°C/400°F/Gas 6. Place the fruit on a large foil square, draw together the edges to make a parcel, but before you close it, add the sugar, butter and orange juice and zest. Bake for 15 minutes.
-
Place the brandy snaps on a baking tray in the oven for 1 minute. Remove from the oven and unroll them so they become flat. Place over an orange or an upturned tumbler and shape into a basket. Allow to set.
-
Remove the fruit from the foil and spoon into the brandy snap baskets. Decorate with a little fresh mint and serve immediately.
Cook’s Tip
This recipe is ideally suited for you to use whatever seasonal fruit is to hand-try star fruit, papaya and watermelon.
