225g tinned pineapple chunks
225g bananas, sliced
225g tinned mango chunks
225g tinned guava chunks
7.5 cm cinnamon
2 black cardamoms
3 cloves
4 black pepper corns
Mint leaves for garnishing

Spiced Fruit Salad

1. Drain all the fruits and reserve the syrup. Mix all the syrup together, reserve 280 ml and drain off the remainder.
2. Put the syrup into a saucepan, add the spices and bring to the boil. Cover the pan and let it simmer for 20 minutes.
3. Uncover and reduce the syrup to half its original volume by boiling for about 5 minutes. Remove from heat and allow it to cool.
4. Keep the pan covered until the syrup is cool (in an open pan, some of the flavor will be lost).
5. Reserve a few pieces of banana, guava and all the mangoes. Arrange the remaining fruits in a serving bowl. Arrange the mangoes on top, then put in the reserved banana and guava.
6. Strain the spiced syrup and pour over the fruits. Cover with a thin polythene and chill.
7. For a variation, use fresh ripe William pear instead of tinned mangoes. Can also add 1tbsp of brandy to the syrup.