Recipe - Exotic Fruit Soup

FOR THE INFUSION
2 cup Water
One fourth cup Honey
1 Star anise
1 Cinnamon stick
1 Vanilla bean, split
Zest of One half lime
Zest of One half orange
1 Stalk lemongrass, trimmed
and roughly chopped
2 tablespoon Mint leaves, chopped

FOR THE FRUIT GARNISH
Note: All fruit should be
very cool in temperature.
One fourth cup Mango, minced
One fourth cup Pineapple, minced
One fourth cup Blood (or navel) orange
fillets
One fourth cup Mamey sapote, minced
One fourth cup Charentais (or other
favorite) melon, minced
4 Lychees, peeled (substitute
as desired)
6 Grapes, cut or sliced up in half
One fourth cup Coconut meat, thinly cut or sliced up ,
toasted and broken into
bitesized pieces
2 Passion fruit, cut in half
crosswise
2 Ripe finger bananas, (or
quartered regular bananas),
cut or sliced up in half, lengthwise
1 Star fruit, cut or sliced up into
1/4inch thick slices

Put all of the above in a saucepan and bring to a simmer. Turn off the heat
and set aside 30 minutes. Now strain through a fine mesh strainer and chill
the liquid. Divide all of the prepared fruit except the coconut, passion
fruit, banana and star fruit between four chilled bowls. Pour the infusion
over the fruit. Now garnish with the passion fruit, banana and star fruit.
Serve.

Yield: 4 servings

Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9364

Posted to MMRecipes Digest V4 #045 by "Ed Bauman" BIRCHCREEK@msn.com on
Feb 12, 97.