Planter's punch, a popular drink throughout the Caribbean, is a delicious combination of rum, orange, lime and pineapple juice, with just a trace of cinnamon and nutmeg. The syrup for this fruit salad is based on exactly the same combination, which makes it very special indeed.
This recipe is taken from How to Cook Book Two.
2 bananas, peeled and chopped into 1 inch (2.5 cm) chunks
8 oz (225 g) seedless black grapes, halved
1 pawpaw, peeled and chopped into 1 inch (2.5 cm) chunks
1 large mango, peeled and chopped into 1 inch (2.5 cm) chunks
1 small pineapple, peeled and chopped into 1 inch (2.5 cm) chunks
2 oranges, peeled and cut into segments
8 oz (225 g) lychees, peeled, stoned and halved
2 kiwi fruit, peeled, halved and cut into ½ inch (1 cm) slices
4 passion fruit, halved
1 whole nutmeg
For the syrup:
4 oz (110 g) golden granulated sugar
2 small cinnamon sticks
pared zest and juice of 2 limes
4 fl oz (120 ml) freshly squeezed orange juice
4 fl oz (120 ml) pineapple juice
5 fl oz (150 ml) dark rum
Begin by making up the syrup: put the sugar, cinnamon and 10 fl oz (275 ml) water in a small saucepan, then add the lime zest.
Now, over a gentle flame, heat slowly until all the sugar has dissolved – it will take about 10 minutes.
Stir it with a wooden spoon: you should have no sugar crystals left clinging to the spoon when you turn it over.
After that, remove it from the heat and allow it to cool.
Add the prepared fruit to a large serving bowl, scooping the seeds from the halved passion fruit using a teaspoon, then strain in the cold syrup, along with the fruit juices, lime juice and rum.
Stir well before covering with clingfilm and chilling in the fridge.
As you serve the fruit salad, sprinkle a little freshly grated nutmeg over each serving.