Alain Senderen's Salade de Fruit Exotique

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

Yields:	4 servings
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	Preparation	25 minutes
	Cooking	10 minutes
	Ready In	2 hours

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Ingredients

2	tablespoons	sugar	plus 2 teaspoons
1/2	each	vanilla bean	split
3	each	coriander seeds
1	each	cloves, whole
1/4	teaspoon	five spice powder
1	whole	lime zest
1/2	whole	lemon zest
1/2	teaspoon	ginger	chopped fresh
1	each	mint sprigs
1	tablespoon	lime juice	fresh
1	whole	pineapple
1	whole	mangos
2	large	kiwi fruit
2	whole	passionfruit

Directions

In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using. Simmer over moderate heat for 10 minutes.

Set aside to cook. Then stir in the lime juice. (The syrup can be made up and refrigerated for up to a week before serving the salad.)

Slice off the top and the rind from the pineapple; quarter it lengthwise.

Reserve 3 of the quarters for another use. Slice 1 of the quarters crosswise 1/8-inch thick. Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks 1/8-inch thick. Slice each mango disk in half lengthwise. Peel the kiwis and halve lengthwise. Cut each half lengthwise into thin wedges.

Divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern. Strain the reserved syrup and divide equally among the 4 servings. Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours. Just before serving, halve the passion fruits crosswise. Using a teaspoon, scoop the pulk out of each half onto the fruit in each bowl.

Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G fat; 37.0 G Carbohydrate.