South Sea lettuce

Ingredients for 4 servings:

• ½ vanilla pod(s)
• 3 tbsp sugar
• 1 pineapple (baby pineapple)
• 2 kiwis
• ½ papaya
• 100 g physalis
• 2 tbsp hazelnuts

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

Split the vanilla pod lengthwise, scrape out the seeds, and bring to a boil in a saucepan with half the pod, 150 ml water, and sugar. Simmer over low heat for 5 minutes until syrupy, then let cool. Peel the pineapple, quarter it lengthwise, and remove the core. Cut the flesh into thin slices. Peel the kiwis and cut them into half slices. Peel the papaya and remove the seeds with a spoon. Dice the flesh. Peel and halve the physalis, if desired. Mix the fruit with the syrup in a bowl and marinate for 20 minutes. Chop the hazelnuts and lightly toast them in a dry pan. Serve the South Sea salad sprinkled with the nuts.