📝 About This Recipe
This vibrant dessert celebrates the natural, unrefined sweetness of the tropics, pairing the zesty punch of ripe kiwifruit with the crisp, floral notes of golden starfruit. Bathed in a delicate lime and ginger-infused reduction, this sugar-free medley offers a sophisticated balance of tartness and aromatic warmth. It is a visually stunning, light-as-air conclusion to any meal, proving that nature’s own sugars are all you need for a truly decadent treat.
🥗 Ingredients
Main Fruit Component
- 6 pieces Kiwifruit (ripe but firm, peeled and sliced into rounds)
- 2 large pieces Starfruit (Carambola) (bright yellow, edges trimmed and sliced into stars)
- 1/2 cup Green Grapes (halved lengthwise)
The Infused Glaze
- 1/4 cup Fresh Lime Juice (about 2 juicy limes)
- 1/2 cup Orange Juice (freshly squeezed for natural sweetness)
- 1 inch knob Fresh Ginger (peeled and thinly sliced)
- 1/2 pod Vanilla Bean (split and seeds scraped)
- 1 piece Cinnamon Stick (small)
Herbal Accents & Garnish
- 10-12 leaves Fresh Mint Leaves (chiffonade or small sprigs)
- 2 tablespoons Unsweetened Shredded Coconut (lightly toasted)
- 1 teaspoon Lime Zest (finely grated)
- 2 tablespoons Pomegranate Arils (for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the glaze. In a small stainless steel saucepan, combine the fresh orange juice, lime juice, sliced ginger, vanilla bean seeds (and the pod), and the cinnamon stick.
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2
Place the saucepan over medium heat and bring the liquid to a gentle simmer. Do not let it reach a rolling boil to preserve the delicate citrus notes.
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3
Simmer the mixture for about 8-10 minutes, or until the liquid has reduced by half and thickened slightly into a light syrup. Remove from heat and let it cool completely.
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4
While the glaze cools, prepare the starfruit. Rinse them thoroughly, slice off the very tips of the five ridges if they are browned, then slice crosswise into 1/4-inch thick stars. Remove any small seeds with the tip of a knife.
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5
Peel the kiwifruit using a vegetable peeler or the 'spoon method.' Slice them into rounds of equal thickness to the starfruit for a uniform look.
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6
In a large glass mixing bowl, gently toss the sliced kiwi, starfruit stars, and halved green grapes together. Use your hands or a silicone spatula to avoid bruising the fruit.
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7
Strain the cooled citrus-ginger glaze through a fine-mesh sieve directly over the fruit, discarding the ginger, cinnamon, and vanilla pod.
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8
Add half of the lime zest and half of the chopped mint to the bowl. Toss once more so every piece of fruit is glistening with the infusion.
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9
Cover the bowl with beeswax wrap or plastic wrap and refrigerate for at least 15 minutes. This 'maceration' period allows the flavors to meld without the fruit becoming mushy.
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10
While the fruit chills, lightly toast the shredded coconut in a dry pan over low heat for 1-2 minutes until golden and fragrant. Set aside to cool.
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11
To serve, arrange the fruit slices on a chilled platter or in individual glass coupes, alternating the green kiwi and yellow stars for maximum visual impact.
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12
Drizzle any remaining juice from the bottom of the bowl over the fruit. Finish by sprinkling the toasted coconut, pomegranate arils, the remaining lime zest, and fresh mint sprigs on top.
💡 Chef's Tips
Choose starfruit that is mostly yellow with only a hint of green on the ridges; if it’s too green, it will be overly astringent. For the kiwi, look for fruit that gives slightly to gentle pressure—if they are rock hard, they lack the necessary sweetness for a sugar-free dessert. If you find the medley too tart, you can add a tablespoon of monk fruit sweetener or stevia to the glaze reduction, though the orange juice usually provides enough balance. Always toast your coconut right before serving to ensure it stays crunchy against the juicy fruit. Avoid preparing this more than 2 hours in advance, as the enzymes in kiwi can start to break down the texture of the other fruits.
🍽️ Serving Suggestions
Pair this with a dollop of unsweetened Greek yogurt or coconut cream for a creamy contrast. Serve alongside a chilled glass of sparkling mineral water infused with cucumber and basil. This medley makes a wonderful accompaniment to a light almond flour sponge cake. For a sophisticated brunch, serve this fruit salad in hollowed-out pineapple halves. Enjoy with a cup of hot jasmine or white tea to complement the floral notes of the starfruit.