2 stems lemon grass - tough outer layers removed
150g caster sugar
1 large fresh pineapple - peeled and chopped into chunks
2 ripe mangoes - sliced and 'hedgehogged'
1 ripe paw-paw - cut in half, seeds scooped out, peeled and diced
2 kiwi fruit - peeled and sliced
3 passionfruit - cut in half and seeds scooped out
2 limes - halved and juiced
200ml water
Strike the lemon grass with a rolling pin to break the stems open and release the flavour.
Put the sugar into a pan and add 200ml water and the bruised lemon grass stems.
Stir over a low heat to dissolve the sugar. When it comes to a simmer, take the pan off the heat and leave the lemon grass to infuse until the syrup is cold.
Strain the syrup into a mixing bowl.
Gently stir the prepared fruit into the syrup including the passionfruit seeds and flesh.
Pour in the lime juice and stir gently.
Serve immediately.
HOT TIPS: Take care preparing the fruit, as juicy fruit is sometimes slippery to hold and slice.
For added colour include a few glacé cherries or red-coloured fresh fruit.
