2 1/4 cups of water (540 ml)
1 2/3 cup of sugar (300 g)
6 tablespoons of lime juice (90 ml)
Rind of 3 limes, cut into strips
3 medium-sized mangoes, cut into cubes
3 medium-sized papayas, cut into cubes
5 slices of pineapple, each 1 cm thick, cut into chunks (300 g)
6 kiwis, cut into thin slices
FOR THE GLAZE
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 tablespoons of lime juice (90 ml)
Rind of 3 limes, cut into strips
3 medium-sized mangoes, cut into cubes
3 medium-sized papayas, cut into cubes
5 slices of pineapple, each 1 cm thick, cut into chunks (300 g)
6 kiwis, cut into thin slices
FOR THE GLAZE
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, lime juice, and lime rind in a medium-sized saucepan and bring to a boil, stirring constantly
Let it simmer for 5 minutes
Cool and let it sit. Reserve
Place the fruits in a serving bowl and add the reserved mixture
Cover with plastic wrap and refrigerate
PREPARE THE GLAZE: remove the seeds from the passionfruits, mix with water, and strain through a sieve
Reserve the juice
In a separate bowl, combine the yogurt with sugar and gradually add the passionfruit juice
Refrigerate for at least 1 hour
Serve the fruit salad with the glaze on top
175 calories per serving
