For the best flavour, allow the fruit to soak in the lemongrass syrup for about 2 hours before serving. The fruit will not benefit from an overnight sitting, so make this salad to serve, not to keep.

Ingredients

• 3 stems lemongrass
• 1 cup water
• ½ cup sugar
• grated rind and juice 1 lime
• ½ each honeydew and rock melon
• ½ fresh pineapple

Method

1. Trim off the rough end of the lemongrass and crush the wole stem with the back of a knife. Place in a saucepan with the water, sugar, lime juice and rind and stir over a low heat until the sugar dissolves. Simmer for 5 minutes, then remove from the heat and allow to cool thoroughly so that the flavours can mingle. Strain.
2. Prepare the fruit. Scoop out the seeds from the melons and cut into chunks. Cut the pineapple into 1cm-thick slices then cut into wedges.
3. Arrange the fruit in a shallow bowl and pour over the lemongrass syrup. Cover and stand for about 1-2 hours before serving. The delicate flavours are best enjoyed cool but not chilled.