Exotic fruit salad

Ingredients for 6 servings:

• 2 cups sugar
• 2 cups water
• 2 stalks of lemongrass
• 1 vanilla pod(s)
• 1 carambola
• 2 kiwis
• 1 lime(s)
• 1 cup physalis
• 2 passion fruit(s)
• 1 papaya
• 1 mango(s)
• 1 pineapple (baby pineapple)
• 10 lychees
• 2 tamarillos
• Natural yogurt

Instructions

Working time approx. 35 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 35 minutes

Place sugar, water, lemongrass, split vanilla pod, and vanilla seeds in a saucepan. Bring to a boil and then let cool. Then chop the fruit. Peel, halve, and slice the kiwi. Halve and slice the star fruit. Grate the zest of the untreated lime and add it to the fruit along with the juice. Remove the leaves from the physalis and halve them. Halve the passion fruit and scoop out the seeds. Peel the papaya, quarter it, remove the seeds, and then slice it. Peel the mango, remove the flesh from the core, and slice it. Peel, quarter, and slice the baby pineapple. Peel the lychees and remove the seeds; they don’t need to be left intact. Halve the tamarillos and scoop out the flesh with a spoon, then halve or quarter them. Place everything in a bowl and pour over the sugar syrup. The vanilla pod and lemongrass can be left in until ready to eat. Let it sit in the refrigerator for a while. The exotic fruits are best served in a deep dish. If you like, add a dollop of yogurt. The fruit salad will keep in the refrigerator for several days.