Fruit salad in cardamom and lime syrup recipe

Breakfast is always the best time for something juicy, sweet and fresh – it just feels like the right way to open the day. There’s no right way, though, when it comes to choosing the fruit. In winter, the local choice is limited so try going for a tropical bunch. A point about cardamom: the fresher the pods are the more flavour they give, so try to get fresh pods, or increase the quantity. If you leave them in the salad they will keep on giving off their aroma. Serves 2 3-6 cardamom pods 60ml lime juice (about 3 limes) 2 tbsp caster sugar ½ tsp vanilla essence 1 medium papaya 1 medium mango ¼ of a pineapple 1 pink pomelo, or grapefruit 2 passionfruit 1. Start by making the syrup. Crush the cardamom pods with the side of a large knife and place them in a small saucepan along with the lime juice and sugar. Warm without boiling and stir until the sugar dissolves. Remove from the heat, add the vanilla and leave to cool down. 2. Meanwhile, peel the papaya, mango and pineapple, remove the seeds and stone, cut into 2cm cubes and place in a medium mixing bowl. 3. Peel the pomelo or grapefruit, divide it into segments and then use a small knife to release the pink flesh from the white membrane. Discard all membrane and add the flesh to the rest of the fruit. 4. Halve the passionfruit and scoop out half the seeds into the bowl. 5. Finally, remove the cardamom from the syrup, if you like, and pour the syrup over the fruit. Stir gently, transfer to serving bowls and spoon over the remaining passionfruit seeds.