Tropical Fruit Bowl
ready in 4 h. 20 min.
Put the lychees in a mixer. Mix, adding the syrup drop by drop, to a thin pulp. Pour into an ice cube tray and put in the freezer. Leave for 4 hours, stirring with a fork every 30 minutes.
Peel the kiwis and cut into quarters, then into small slices.
Cut the melon in half, remove the seeds and skin. Cut flesh into small cubes. Cut the pineapple slices into small triangles. Cut the strawberries in half.
Mix together the lemon juice, sugar and rum.
Mix all the fruit together in a bowl. Stir in the juice. Leave in a cool place, covered with cling film. Divide the salad into 6 dishes, add the lychee granita and juice. Serve immediately