Tropical fruit salad with lime syrup

Combine the juice, water and sugar in a small saucepan. Stir over heat until sugar dissolves; bring to the boil then simmer, uncovered, for 5 minutes. Stir in the wine; cool.

Chop the rockmelon, the honeydew melon and the watermelon coarsely. Slice the pineapple and red papaya thinly. Peel the lychees or rambutans.

Combine this fruit with passionfruit in a large bowl then pour over the syrup and mix gently. Cover the fruit salad and refrigerate for 2 hours before serving.

Not suitable to freeze. Not suitable to microwave.

Cook's note Lime syrup can be made 3 days ahead; refrigerate.

Photography by Brett Stevens.