20 fresh lychees, peeled and seeded
1 Nashi pear, skin on
4 slices fresh pineapple, peeled and cored
½ (half) small papaya, peeled and seeded
1/4 (quarter) honeydew melon, peeled and seeded
2 firm ripe mangoes
250 ml (1 cup) water
75g (1/3 cup) caster sugar
3 thin slices ginger, peeled
½ (half) teaspoon cardamom seeds
Juice and zest of 1 lime
Peel the lychees by running a small sharp knife around the centre through to the seed. Remove skin then ease lychee flesh from seed.
Wash the Nashi pear and cut into quarters. Remove core and slice thinly.
Cut pineapple, papaya and melon into attractive pieces.
Slice cheeks from mangoes, remove flesh and slice into long slivers. Remove remaining skin and cut flesh into attractive pieces.
Place all the fruit into a serving bowl and combine gently. Drizzle over the cold syrup and chill before serving.
For the syrup:
Place the water and sugar in a small pan and simmer until sugar has dissolved.
Add the ginger and cardamom seeds and simmer 10 minutes or until syrupy. Remove from heat.
When cool, add lime juice and zest and spoon in the pulp from the passionfruit. Stir to combine. Cover and chill.
Remove ginger before serving.