Papaya is rich in papain, an enzyme that helps digest proteins. This enzyme is especially concentrated when the fruit is unripe. Pineapple also contains bromelain (in the core) which is a similar enzyme for digesting proteins.
By using apple juice as the main sweetener means that the syrup is relatively low in sugar. Lemongrass adds a refreshing citrus taste and fragrance.
- 250mls apple juice
- 2 stems lemongrass, halved and bashed with a rolling pin
- 2 star anise
- Strips of fresh root ginger
- 2 papaya, peeled seeds removed, flesh sliced
- ¼ fresh pineapple, including the core, cut into chunks
- 8 fresh lychees, halved stones removed
- 1 ripe avocado diced
- Place the apple juice, lemongrass, star anise and ginger in a pan. Bring to the boil and simmer for 5 minutes until syrupy.
- Turn off the heat and set aside for 5-10 minutes the lemongrass will add flavour as it cools.
- Place the prepared fruit in a large bowl. Strain the syrup over the fruit and chill before serving.