Fondue Chinoise: Exotic Fruit Salad with Cassis Caramel

Rating: 3.11 / 5.00 (9 Votes)

Total time: 45 min

Servings: 1.0 (servings)



*8-10 servings as part of the fondue party Peel the mangoes, cut into narrow wedges from the stone and then into diamonds. Peel the papayas, cut them in half, remove the seeds and cut them into small pieces., Break the lychees from the peel, remove the seeds and cut them into narrow strips. Peel the pineapple generously, quarter it and cut it from the stem. Cut the pineapple quarters in half lengthwise one more time and cut into thin slices.

Finely grate the peel from 2 limes, squeeze 200 ml of juice from all the limes. Pile the sugar into a saucepan and caramelize until golden brown. Extinguish with lime juice and cassis and loosen the caramel from the bottom with a wooden spoon. Cook uncovered for about 7 minutes, then cool a little. Slit the vanilla beans lengthwise, scrape out the pulp. Stir the vanilla pulp and lime zest into the caramel. Mix the caramel with the fruit and set aside to cool with the lid closed. Serve the fruit salad with lemon sorbet.

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