ingredients
serves 8
4 passion fruit, halved
1/2 cup superfine sugar
1/4 cup white rum or Malibu
grated zest and juice of 1 lime
1 cup cranberries
1 small pineapple
1 papaya
1 large ripe mango
1 large banana, sliced on the diagonal
method
1. Scoop out the pulp from the passion fruit into a sieve over a small pan and press with the back of a wooden spoon to extract the juice. Discard the seeds.
2. Add the sugar, rum, lime zest and juice to the passion fruit juice in the pan and heat gently to make a syrup. Add the cranberries and cook over a medium heat for 5 minutes. Allow to cool.
3. Peel, halve and core the pineapple, then slice lengthways. Peel and halve the papaya, scoop out the seeds, then slice lengthways. Peel the mango, then cut the flesh from the stone and slice lengthways.
4. Put the pineapple, papaya, mango and banana into a large bowl, then add the cranberries and syrup. Leave to stand at room temperature for at least 30 minutes before serving to let the flavours develop.
