Summer Fruit Salad with Exotic Star Anise and Cardamom Syrup

Summer Fruit Salad with Exotic Star Anise and Cardamom Syrup

Going 2 & 5.  What in the world?!

Summer Fruit Salad with Exotic Star Anise and Cardamom SyrupHealth critics are arguing that we don’t eat enough  fruits and vegetables as per our daily requirement and have encouraged to take 2 servings of fruits and 5 servings of vegetables.

Let’s pretend like we didn’t read the last part and concentrate on ‘Fruits’. Sounds easier to the eyes , right ?! 😉

Summer Fruit Salad with Exotic Star Anise and Cardamom Syrup

As much as I love baking, there are times, where I like  to entertain with fresh, simple, throw -it -altogether desserts .Let’s  be real here , after preparing entrees  and mains  the last thing I want to do is spend  time in  preparing a quality dessert to compliment the food.

Summer Fruit Salad with Exotic Star Anise and Cardamom Syrup

Fresh fruits have always come to my rescue and have never disappointed in delivering a quality dessert.And for a decadent dessert I always try to pair exoctic /tropical fruits with a  bright summery syrup like  this star anise and cardamon syrup . This simple-spiced syrup  with  liquorice notes is the one that brings  out the flavour of the fruits  and is sort of a marinade and trust me, it only gets better, as it sits.

Summer Fruit Salad with Exotic Star Anise and Cardamom Syrup

Serves 6

Preparation 30 mins 


1 big star fruit sliced thinly  (carambola)

1/2 small paw paw /papaya

1/2 small rock melon/honeydew melon

10 cherries, seeded.

1 Medium mango

2 kiwi fruits, sliced .

Vanilla Ice cream

Star Anise and Cardamom Syrup

1 cup (220 gms) caster sugar

1/2 cup  water

4 star Aniseed

3 cardamom pods bruised

Juice of 1 lime

Directions :

1.Peel and cut the fruits into small pieces .

2.Combine , star anise , bruised cardamom pods , water, sugar and lime juice in a medium saucepan and stir over medium heat until sugar dissolves .Increase the heat and bring the syrup to a slight boil ,until it reaches the consistency of a thick syrup , remove from heat allow it to cool completely  .

3.Arrange the fruits in a serving bowl and strain and drizzle the syrup and allow to macerate in the fridge or 30 mins  . Serve with a Scoop of vanilla ice cream.

Additional Notes :

  • Syrup can be made 1 week ahead and stored in in a clean crew top jar in the refrigerator.
  •  This syrup will go well with others fruits like , apples , strawberries , pineapple,pear , grape fruits, blood oranges etc.

Summer Fruit Salad with Exotic Star Anise and Cardamom SyrupSummer Fruit Salad with Exotic Star Anise and Cardamom Syrup

Caramelised Figs with Honey and Cinnamon Ice Cream

Confession time , I was not into figs until recently ….

Figs are in season and hence the fig overload 🙂

Figs-Honeycomb-Cinnamon-Ice cream

Roasted figs, drizzled with honey and served with cinnamon ice cream  – Heaven! Honestly , tell me , who wouldn’t fall in love with this combination.

I am sucker for quick and easy desserts and anything that calls for fruits. For some reason , the guilt of consuming sweets is tempered  with the fact that it is loaded with healthy vitamins , antioxidants and fibre .

I am going to let the flavour explosion , speak for itself .

Go ahead  and try this out , you can thank me later .Caramelised Figs- with- Honey and- Cinnamon- Ice Cream


6 medium figs(360 gms)

500 gms fresh Honeycomb or 5 tbsp Honey

5oo ml Vanilla Ice cream, Softened .

2 tsp ground cinnamon

Extra honey  to drizzle on top (optional)


1.Cut figs in half lengthways  , cook the figs on heated, oiled ,  barbecue or a hot plate until browned .

2. cut the honeycomb into 2 cm strip , you can find this in health food stores . If you are not a fan of honeycombs , you can add honey instead.

3. combine cinnamon and ice -cream in a medium bowl.

4. drizzle honey on  hot figs and serve  with cinnamon ice- cream and honeycomb.

Alternatively,   for kids,

1.chop the figs finely .

2.add figs and honey to a non stick pan and  roast for 1-2 mins  until caramelised and sticky .

3.Place  figs on top of ice-cream , dust with cinnamon and serve .

Figs-Honeycomb-Cinnamon-Ice cream

what is your favourite fig recipes ? Please feel free to share .


Brigadeiro – Brazilian Chocolate Truffles

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On this side of the world the supermarkets  started selling  hot cross buns in January  .For a minute then , I thought  Good Friday had come early . Supermarkets started  selling hot cross buns on customer demands . Really ?!?! I just then  finished celebrating  Christmas . Hello supermarkets !!!  let us digest the food  that we ate for Christmas  first !!!

Anyway, now that Easter is just around  the corner , I  thought of posting ‘Brigadeiro’ (Brazilian chocolate fudge ball ).

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The name may sound a bit complicated, but, these truffles  are soooo easy to make .

If you are pressed for time ,these fudgy, chewy – chocolate caramel  balls  will definitely come to your rescue .

All you need is condensed milk , unsweetened cocoa powder  and butter , if you are a fan of the combination already , wait till you taste it !

You  certainly can’t go wrong with this recipe .

Total Time:

2 hr 15 min includes  chilling

Cook:10- 20 min
Yield:15 truffles


1 can (395 g/14 ounce  )condensed milk

3 tablespoon unsweetened cocoa powder

½ teaspoon pure vanilla extract

1/8 teaspoon salt

2 tablespoons butter + more for rolling


shredded coconut for coating

chocolate candy coloured candy  sprinkles for coating

Directions :

1.Grease a  large shallow dish with butter . Set Aside .

2.Add little water(1 tbps)  to the cocoa powder and mix well so that there are no lumps .  This  would make step 3 easier , when you  mix the cocoa powder with the condensed milk.

3.In a medium non – stick saucepan , add condensed milk , cocoa mixture  and butter  over medium heat , stirring constantly with a wooden spoon .

4.Reduce the heat to medium low and cook for 15 to 20 mins  until shiny and  thick  and start to pull away from the bottom and side of the pan .  This is ready  when  the  mixture takes a bit to come together when  the wooden spoon is dragged  through the middle .

4.Pour the mixture  into the shallow pan . Cool Completely (Refrigerate  to quicken the cooling time ).

5.Arrange the paper cups  on a baking tray , place the  decorating  ingredients in separate small bowls .  Rub your hands with butter .Use teaspoons or a melon scoop to scoop the truffle mixture  and roll them  into balls .

6.Roll  the  truffles in the sprinkles and set them in  a paper cup .Serve chilled or at room temperature .

Can be stored  in the refrigerator  up to 5 days in an airtight container .

Variations :

The chocolate balls can be rolled  in toasted chopped pistachios , slices almonds or in finely chopped dry fruits.

Recipe Adapted from Giada De Laurentis