Think zesty, fresh and summer-y all in one bowl!




Skill level

Average: 3.7 (36 votes)


  • 1 pink grapefruit, segmented
  • 565 g can pitted lychees, drained
  • ½ papaya, peeled, thinly sliced
  • ½ pineapple, peeled, cored, cut into 3 cm pieces
  • 1 mango, peeled, thinly sliced
  • 1 pomelo*, segmented

Spicy syrup

  • 3 tsp sambal oelek (see Note)
  • 90 g (⅔ cup) grated palm sugar (gula jawa)
  • 80 ml (⅔ cup) kecap manis
  • 1 tbsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


 To make syrup, whisk together ingredients until sugar has dissolved. Combine fruits in
a large bowl and serve with spicy syrup.


Pomelo is a large citrus that’s similar in flavour to grapefruit. It is available from selected greengrocers and Asian food shops.

Sambal oelek, from supermarkets and Asian food shops, is a very hot Indonesian seasoning made from chillies and soy sauce.

As seen in Feast Magazine, Issue 14, pg76.

Photography by Armelle Habib