Exotic Fruit Medley with Zesty Lime-Gin Syrup

• 150 g lychees
• 100 g kumquats
• 100 g langsats (yellow, juicy, and tangy Asian fruit)
• 2 pitahayas (exotic fruit with pink skin and white flesh speckled with black seeds)
• 1 lime
• 1 small bunch mint
• 3 cl gin
• 2 tablespoons caster sugar

1. Squeeze the lime and mix the juice with caster sugar and gin to make a syrup.
2. Gently peel the lychees, cut in half, and remove the pits.
3. Wash the kumquats and slice them in half lengthwise.
4. Wash and dry the langsats, then quarter the pitahayas and cut into thin strips. Add all fruits to a salad bowl and mix well.
5. Drizzle with the lime syrup, garnish with mint leaves, and chill before serving.

Chef's Tip: Find these fruits year-round at exotic grocery stores. Swap pitahayas for kiwis, fresh lychees for canned, or langsats for physalis or rambutans.