Looking for a new way with fruit salad Serve it with crunchy filo straws.
- Preheat oven to 180C.
- For filo straws, combine sesame seeds, sugar, walnuts and cinnamon in a small bowl. Working with 1 sheet of pastry at a time, brush generously with butter, keeping the remainder covered with a lightly dampened tea towel. Scatter one-fifth of the sesame seed mixture over pastry. Cut pastry widthwise into four, then cut each strip widthwise into three. Tightly roll strips of pastry widthwise to form straws and place on a baking paper-lined oven tray. Repeat with remaining filo sheets.
- Brush straws with butter and scatter with remaining seed mixture. Bake for 10–12 minutes or until golden. Cool on tray.
- For fruit salad, combine 125ml (1/2 cup) water, sugar, vanilla bean and seeds in a small saucepan and very slowly bring to the boil.
- Remove from heat, leave to cool, then stir in lime juice and rosewater.
- Peel lychees and place in a large bowl. Remove rind from watermelon, skin and core from pineapple, then cut both into 1cm cubes and add to bowl. Pour syrup over and refrigerate until chilled.
- To serve, stir raspberries into fruit salad and scatter with rose geranium flowers (if using) and accompany with bowls of yoghurt and filo straws.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set