Exotic Fruit Cocktail in Star Anise Fruit Broth

Here’s a new way to enjoy mixed fruit, and it’s ideal for weight watchers. Instead of slicing the fruits, scoop them into balls for a more delectable presentation. No passionfruit? Use orange. Cinnamon sticks can be replaced with the more readily available vanilla extract.


Serves 10  Prep Time 20 minutes  Cooking Time 4 to 5 minutes

2 2/3 cups water
1 cup sugar
150 grams passionfruit, pulps and seedless
juice of 1 lemon
juice of 1 orange
6 pieces star anise
2 pieces cinnamon stick, approximately 7 centimeters long
5 mangoes, peeled and sliced
1/2 kilo honeydew melon, peeled and sliced
1/2 kilo pineapple, peeled and sliced
1/2 kilo papaya, peeled and sliced
1/2 kilo watermelon, sliced or cubed
200 grams fresh strawberries (optional)
1/2 kilo cantaloupe, peeled and sliced

1  Boil all ingredients for the fruit broth for about 4 minutes. Keep at a simmer. Check sweetness and acidity—it should not be too sweet nor too sour.

2  Poach fruits in the simmering fruit broth individually until slightly soft. Poaching time will depend on the firmness of the fruit.

3  After poaching, refrigerate the fruits to cool completely.

4  When cooled, arrange fruits on a soup plate. Pour fruit broth and garnish with a piece of star anise and some mint leaves.

Photography by Miguel Nacianceno  │ Food Styling by Ernie Babaran of the Institute of Culinary Arts and Hotel Management (ISCAHM) │ Prop Styling by Sharlene Tan

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