Lao fruit varieties are considered to be rather popular nowadays. Why? Have you ever thought about the secret of its popularity? And why do many people all around the planet cook them again and again?
Of course, we can talk much describing the advantages in details, but what about the attempts to prepare the dish at home? – Please, don’t be afraid, you will cope with this task for sure.
List of required products:
- 1 mango;
- 1 papaya;
- 1 banana;
- 3 kiwis;
- 1 orange;
- 50 g of candied ginger;
- For syrup:
- 200 g of sugar;
- 1 lime;
- 3 cm of fresh ginger root;
- 1 stick of cinnamon;
- 2-3 stars of anise tree;
- 2 boxes of cardamom;
Begin to cook
- For syrup preparation you should peel and grind the ginger, slice the lime together with the peel with thin slices, and then each slice to quarters.
- Pour 0.5 cups of water into the deep stewing pan, pour sugar and spices, add ginger and lime.
- Put the deep stewing pan on a small fire and bring to a boiling condition, stirring everything constantly. Cook for 5 minutes, remove from heat and allow the dish to cool. As a rule it takes 30 minutes. Finished syrup should be strained and cooled for 1 hour.
- Papaya, banana, orange, kiwi and mango are peeled.
- In a mango you have to cut out a bone, in a papaya remove seeds (they can be dried up, ground and used as a special softener for meat).
- Cut all fruits in neat little pieces of different shapes to look beautiful, pour inside the syrup, let stand for at least 1 hour (and you can put it into the fridge for 24 hours) and serve.
By the way
With such a syrup, you can cook even the simplest European fruits: sweet and sour apples, dense pears, plums or citrus.