Easter fruit salad
( SERVES 4 )
- Put the pulp of four passionfruits, sugar, white wine and water in a pot and bring to the boil. Simmer for 2 minutes, then add the feijoa (peeled and sliced). Simmer for another 5 minutes. Set aside until cold.
- When ready to serve, peel and slice the melon, nashi and bananas and add to the syrup.