Exotic fruit salad

Name: Exotic fruit salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200 g Raspberries; 3 discs Pineapple (canned); 1/2 (approx. 175 g) Charentais melon; 2 Kiwis; 100 ml freshly squeezed orange juice; 50 ml Maple syrup; 1 package Vanillin sugar; 1-2 TABLESPOONS Orange liqueur; 7-10 Tbsp Cape gooseberries, baby pineapple slices and mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

200 g Raspberries
3 discs Pineapple (canned)
1/2 (approx. 175 g) Charentais melon
2 Kiwis
100 ml freshly squeezed orange juice
50 ml Maple syrup
1 package Vanillin sugar
1-2 TABLESPOONS Orange liqueur
7-10 Tbsp Cape gooseberries, baby pineapple slices and mint

Directions

1
Raspberries selected. Drain the pineapple and cut into pieces. Halve melon half and remove seeds with a tablespoon. Peel one half and cut into slices. Cut out balls from the remaining melon with a ball cutter.
2
Peel kiwis and cut into slices. Mix orange juice, syrup, vanilla sugar and liqueur. Arrange the fruit on a plate, pour the orange marinade over it and let it soak through a little. Decorate with Cape gooseberries, pineapple slices and mint as desired