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Fresh Seasonal Exotic Fruits Marinated in a Spiced Passionfruit Broth

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Broth

  • 375ml water

  • 100g sugar

  • 60g basa gede spice mix (from previous recipe)

  • ¼ orange, grated zest

  • ¼ lime, grated zest

  • ½ vanilla bean

  • 175g passionfruit pulp

  • Soy lecithin, as needed

  • Fruit Salad

  • 100g ripe mango

  • 100g ripe pink guava

  • 100g ripe star fruit

  • 100g ripe kiwi

  • 100g palm fruit

  • 100g ripe lychee

  • 100g ripe banana

  • 100g rosewater apple

  • Sorbet

  • 10 scoops of a refreshing sorbet, such as yoghurt or a fruit sorbet

  • Garnish

  • 10 fresh herbs of your liking

  • 30 strips candied orange zest


  • 1.

    In a large pot place the water, sugar, basa gede, zest, grated spices and the vanilla bean split in half. Bring to a first boil and simmer for 15 minutes.

  • 2.

    Remove from the heat and place a lid over the top. Allow to infuse for 30 minutes.

  • 3.

    Strain through a fine mesh then add the passion fruit pulp. Blend until smooth.

  • 4.

    Add enough lecithin powder so that when the liquid is blended with a hand blender a sturdy foam accumulates.

  • To Serve:

  • 1.

    Clean and peel all fruits as required and cut to shape of choice.

  • 2.

    Arrange all the fruit nicely into 10 serving bowls keeping the centre of the bowl empty.

  • 3.

    Place a scoop of sorbet in the centre of each bowl.

  • 4.

    Emulsify the spiced passionfruit broth with a hand blender until froth forms on top and put some of the froth and liquid over the fruit.

  • 5.

    Garnish each bowl with 3 strips of candied orange zest and a sprig of fresh herb.

  • 6.

    Serve immediately

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