Sri Lanka Mixed Fruit Salad

When the fruit is this good, you really do not need to do much. Just cut, toss, and let a simple syrup do the rest.

Ripe mangoes, papaya, pineapple, oranges, and bananas get diced and combined in a bowl. A lime squeeze keeps the bananas bright while adding a subtle citrus zing to the mix.

The secret is the syrup. Sugar dissolved in water, spiked with vanilla and a splash of rum, gets poured over everything and the whole bowl chills in the fridge. As it sits, the fruit releases its juices into the syrup, creating this gorgeous tropical nectar at the bottom.

This serves eight easily, making it a go-to for gatherings, holidays, or any time you want a refreshing finish to a spice-heavy meal.

Chef Tips

• Use fruit that is ripe but still firm so it holds its shape and does not turn mushy in the syrup
• Let the syrup cool completely before pouring over the fruit to keep everything crisp
• The rum is optional but adds a warm, grown-up note that rounds out the sweetness beautifully

Variations

• Add passion fruit pulp or a handful of pomegranate seeds for color and tartness
• Swap the rum for coconut cream for a non-alcoholic, richer version
• Toss in some diced guava or rambutan if you can find them for an even more tropical spread