The tropical flavours of pomegranate, mango, papaya and passion fruit are combined in this ultra refreshing tropical fruit salad recipe from Phil Howard. Adding a jelly and sorbet to the dessert gives it its restaurant-quality edge, but if you don't have time, enjoy the fruit salad on its own.
Phil Howard has always been a ‘chef’s chef’, quietly notching up years of service and influencing the industry immeasurably. In March 2016, he sold his iconic two Michelin-starred restaurant The Square to seek new pastures.
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First make the pomegranate jelly. Cut the pomegranates in half and squeeze out as many seeds as possible into a bowl. Tap the bottom of the pomegranate to release the remaining seeds
16 large pomegranates
Transfer the seeds to a food processor and break the seeds down in 2 second pulses. Do not over-blend or you will produce a bitter, milky juice
Pass the seeds through a fine sieve into a bowl, pressing down with a ladle to extract all the juice. Then, strain the juice through a piece of muslin into a glass jug. Leave to settle for 1 hour in the fridge
Pour the juice into a bowl, leaving any sediment in the jug - there should be approximately 1.5 litres of juice
Soak the gelatine in cold water for 5 minutes, or until softened
3 gelatine leaves
Measure out 300ml of pomegranate juice, add to a pan and bring to near boiling point. Squeeze the excess moisture from the gelatine then add to the hot juice. Stir until melted
Add a further 900ml of pomegranate juice (reserve the remaining juice for the syrup), stir and divide between 8 glasses or bowls. Leave to set in the fridge
Now make the passion fruit and banana sorbet. Cut the passion fruits in half then scoop out all the seeds and pulp into a food processor, blitz for two 5-second spells
25 passion fruits
Pour into a fine sieve set over a bowl and press with a ladle to extract all of the juice - you should have about 250ml juice (reserve 2 tablespoons for the syrup). Peel and chop the bananas and add to the passion fruit juice
3 bananas, ripe
Combine the sugar, trimoline, dextrose and 175ml water in a heavy-based pan and bring to the boil. Pour into the bowl with the passion fruit juice and banana
75g of caster sugar
50g of trimoline
45g of dextrose, powdered
Transfer to a blender and blitz until smooth, then pass through a fine sieve into a bowl set over ice. Once cold, cover and chill
Churn the sorbet up to 3 hours before serving, then store in the freezer
For the citrus syrup, add the sugar and water to a pan and bring to the boil, stirring until the sugar has dissolved. Remove from the heat
200ml of water
100g of caster sugar
Grate the zest of the limes and blood orange into the pan, then squeeze in their juices through a strainer. Add the passion fruit and pomegranate juices and stir to mix. Pour into a large bowl, cover and chill
1 blood orange
For the fruit salad, prepare the fruit by peeling the kiwis, peeling and de-seeding the papaya and peeling and de-stoning the mangoes. Cut the fruits into a 5mm dice and add them to the passion fruit and citrus syrup
4 kiwi fruits
2 mangoes, large and ripe
1 papaya, large and ripe
Extract the seeds from the pomegranates and passion fruit and add to the mix. Top and tail the oranges, then remove the skin and white pith
2 passion fruits
Cut out the segments, removing them from between their dividing membrane, and cut across these to yield small blood orange triangles. Add to the fruit salad and gently mix together. Cover and set aside in the fridge
3 blood oranges
To serve, remove the glasses or bowls from the fridge and leave at room temperature for 10 minutes. Spoon a generous quantity of fruit salad over the surface of each
Top with 3 quenelles of passion fruit and banana sorbet and serve
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