Indonesian Fruit Salad

By Hklbrries

This recipe yields quite a lot of fruit compote, but it will keep in the refrigerator for 2 to 3 days. You can serve it as is or over watercress.

Ingredients

• 1 cup brown sugar
• 3 cups water
• 2 tsp dried hot red pepper flakes
• 3 tbsp fresh lemon juice
• Segments from 3 large oranges, pith and membranes removed
• Segments from 2 large grapefruit, pith and membranes removed
• 2 mangoes, peeled and cut in slices or chunks
• 2 sliced cucumbers, peeled and seeded (unpeeled if English or Japanese)
• 1 medium pineapple, peeled, cored and cut into chunks
• 3 tbsp chopped Thai basil or basil and mint combined (optional)

Preparation

Step 1

In a small saucepan over medium heat, boil sugar and water for 3 minutes. Add the pepper flakes and lemon juice. Cool the syrup to lukewarm. Assemble all of the fruits and cucumbers in a bowl. Pour the warm syrup over the mixture. Chill well. Toss with greens if desired.

Nutrition Information:
Per (1/2 cup) serving
57 calories
.2 g fat
0 mg cholesterol
2.6 mg sodium