Exotic Fruit Soup

Recipe Ingredients

		For The Infusion
2 cups	474ml	Water
1/4 cup	59ml	Honey
1		Star anise
1		Cinnamon stick
1		Vanilla bean - split
		Zest of 1/2 lime
		Zest of 1/2 orange
1		Lemongrass stalk - trimmed, and
		Roughly chopped
2 tablespoons	30ml	Chopped mint leaves
		For The Fruit and Garnish
1/4 cup	36g / 1.3oz	Diced mango
1/4 cup	36g / 1.3oz	Diced pineapple
1/4 cup	59ml	Blood (or navel) orange fillets
1/4 cup	36g / 1.3oz	Diced mamey sapote
1/4 cup	36g / 1.3oz	Diced Charentais (or other favorite) melon
4		Lychees - peeled (substitute as desired)
6		Grapes - sliced in half
1/4 cup	15g / 0.5oz	Thinly-sliced coconut meat - toasted, and
		Broken into bite-sized pieces
2		Passion fruit - halved crosswise
2		Very ripe finger bananas - halved lengthwise
		(or quartered regular bananas)
1		Star fruit - cut 1/4" thick slices

Recipe Instructions

For the infusion: Put all of the ingredients 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.

For the fruit and garnish: All fruit should be very cool in temperature. 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9364) - from the TV FOOD NETWORK

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