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Fruit cake with the first slice cut
Fruit cake
A star rating of 4.3 out of 5.69 ratings

  • 425g can lychees
    in syrup
  • 2stems lemongrass
    halved and bashed with a rolling pin
  • 85g golden caster sugar
  • 2 x cans fresh mixed tropical fruit
  • 100g seedless red grape
  • 6 macaroons
    or coconut biscuits, to serve

Nutrition: per serving

  • kcal172
  • fat0g
  • saturates0g
  • carbs44g
  • sugars18g
  • fibre3g
  • protein1g
  • salt0.02g
    low
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Method

  • step 1

    Drain the lychees juice into a pan and put the lychees in a large serving bowl. Add the lemongrass and sugar to the pan, heat gently until the sugar dissolves, then boil for 1 minute. Turn off the heat and set aside – the lemongrass will add flavour as it cools.

  • step 2

    Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.

Recipe from Good Food magazine, January 2004

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Comments, questions and tips (3)

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Overall rating

A star rating of 5 out of 5.1 rating

mossyshuggs

I sometimes use a piece of peeled ginger root in a fruit salad. Just add in place of the lemongrass, and leave in the syrup when cooling to make it extra gingery. It will take longer to chop up your own fruit, but it is much cheaper and fresher than buying it ready-packaged.

bonney-blythe

delicious and very very easy. As I had to transport this I made the syrup in advance and added the lychees, keeping them in a plastic container. The lychees tasted lovely as they took on the flavour of the syrup.

sylvia

A star rating of 5 out of 5.

This was absolutely delicious. Very simple to make. Don't worry that the sauce will be too sweet once on the fruit it is just right. I made if for my in laws and they were very impressed.

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Fruit cake with the first slice cut

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