| 1 | And ideal fruit salad or dessert for winter, because the tropical fruits are available year-round and ripen naturally. |
| 2 | The riper and more fragrant the fruit, the better the salad. |
| 3 | ?in a small saucepan, combine 1 ?cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using. |
| 4 | Simmer over moderate heat for 10 minutes. |
| 5 | Set aside to cook. |
| 6 | Then stir in the lime juice. |
| 7 | (the syrup can be made up and refrigerated for up to a week before serving the salad). |
| 8 | ?slice off the top and the rind from the pineapple; quarter it lengthwise. |
| 9 | Reserve 3 of the quarters for another use. |
| 10 | Slice 1 of the quarters crosswise 1/8-inch thick. |
| 11 | Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks 1/8-inch thick. |
| 12 | Slice each mango disk in half lengthwise. |
| 13 | Peel the kiwis and halve lengthwise. |
| 14 | Cut each half lengthwise into thin wedges. |
| 15 | ?divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern. |
| 16 | Strain the reserved syrup and divide equally among the 4 servings. |
| 17 | Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours. |
| 18 | Just before serving, halve the passion fruits crosswise. |
| 19 | Using a teaspoon, scoop the pulk out of each half onto the fruit in each bowl. |
| 20 | ?nutritional information per serving: 147 calories; 1.2 g protein; .7 g fat; 37.0 g carbohydrate. |
