DR STUART’S FRUIT SALAD

Serves 1

You may feel as though you are in Winter hibernation, so here's a tropical alarm call!This exhilarating recipe would make a great breakfast dish or a zesty finish to a Sunday roast! And of course the high Vitamin C content of the kiwi fruit combined with the echinacea will help to fight off those lingering bugs, coughs and sneezes.


Ingredients
3 Dr Stuart's Echinacea tea Bags
3 ripe Kiwi fruits
Honeydew melon
1/2 inch piece of fresh ginger grated
1 lemon grass stalk
100g sugar
100ml just-boiled water
2/3 strips of lemon zest

Method
1. Bring the water to the boil in a small saucepan, turn off power and steep the tea bags. Allow to stand for five minutes. Give the bags a squeeze and then remove.

2. Squash, then roughly chop one lemon grass stalk. Add to the saucepan along with the lemon zest.

3. Add the sugar and stir over a low heat until all the sugar has dissolved, then bring to the boil for 5 minutes. Remove from the heat and allow the syrup to cool.

4. Strain the syrup into a bowl and add the grated ginger and a squeeze of lemon juice.

5. Peel and thinly slice the kiwis, ball or cube a portion of the melon, and mix the two into the syrup.

6. Serve lightly chilledwith a few curly strips of lemon zest for decoration and extra zing!

Cooks Tip: For a slightly naughtier but heavenly pudding, top with a generous dollop of creme fraiche!