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Rambutan, Mangosteen, Longan, Lychee

Asian Fruits in Lime Syrup with Mint

Exotic, perfumey fruits need only a simple syrup with a little lime to shine. If you can't find all the fruits, get what you can and enjoy!
Course Salad
Servings 4
Author Robin Asbell


  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 large lime zest pared off in a strip
  • 1 medium dragonfruit
  • 1 medium Korean Melon
  • 8 large rambutan
  • 10 large lychee
  • 10 large longan
  • 8 large mangosteen
  • several stems fresh spearmint torn
  • spearmint for garnish


  • In a small pot, combine the sugar, water, and lime zest strips. Bring to a boil, stirring, and reduce to a simmer for about 5 minutes. Take off the heat and let cool with the lime zest in the mix.
  • Halve the dragonfruit and use a melon baller to scoop out the flesh into a large bowl, reserving the shell to use as a bowl. Halve and seed the melon, and use the melon baller to scoop the flesh, reserving the shell.
  • Use a sharp paring knife to score the skin of each fruit and slip out the soft fruits. The skin of the mangosteen is thicker, and the white segments will slip apart easily once it is peeled.
  •  Add the mint to the fruit in the bowl. Drizzle the cold syrup over the fruit and toss gently, then portion into the reserved shells. Serve immediately.