2 1/4 cups of water (540 ml)
1 2/3 cup of sugar (300 g)
6 soup spoons of lemon juice (90 ml)
Lemon zest from 3 lemons, cut into strips
3 medium-sized mangoes, cut into cubes
3 medium-sized papayas, cut into cubes
5 slices of pineapple, 1 cm thick, cut into pieces (300 g)
6 kiwi slices, cut into thin wedges
FOR THE SYRUP
12 ripe passionfruits, small
2 1/4 cups of water (540 ml)
3 cups of natural yogurt (720 ml)
3/4 cup of sugar (135 g)
2 1/4 cups of water (540 ml)
1 2/3 cup of sugar (300 g)
6 soup spoons of lemon juice (90 ml)
Lemon zest from 3 lemons, cut into strips
3 medium-sized mangoes, cut into cubes
3 medium-sized papayas, cut into cubes
5 slices of pineapple, 1 cm thick, cut into pieces (300 g)
6 kiwi slices, cut into thin wedges
FOR THE SYRUP
12 ripe passionfruits, small
2 1/4 cups of water (540 ml)
3 cups of natural yogurt (720 ml)
3/4 cup of sugar (135 g)
Combine the water, sugar, lemon juice, and lemon zest in a medium-sized pot and bring to a boil, stirring constantly
Let it simmer for 5 minutes
Cool and let it sit until warm
Set aside
Arrange the fruits in a salad bowl and add the reserved mixture
Cover with plastic wrap and store in the refrigerator
PREPARE THE SYRUP: remove the seeds from the passionfruits, mix with water, and strain through a sieve
Reserve the juice
In a separate bowl, mix well the yogurt and sugar, then gradually add the passionfruit juice
Refrigerate for at least 1 hour
Serve the fruit salad with the syrup on the side
175 calories per serving
