Exotic fruit salad with lemongrass & peppercorn syrup

To make the syrup, combine the sugar and 300ml cold water in a clean saucepan, then place over a medium heat and warm until the sugar dissolves.

Bruise the lemongrass (by hitting gently with a rolling pin) and add to the saucepan with the ginger and peppercorns. Bring to the boil, then reduce to a simmer for 20 minutes.

Remove from the heat and allow the spices to infuse and the syrup to cool, for about 30 minutes. Remove and discard the lemongrass, then pour the syrup into a jar, seal and refrigerate.

The fruit is an assembly job. Toss the pineapple with the mint. Pour the lime juice over the papaya and sprinkle with the lime zest. Stir the ginger (if using) through the mango. Arrange in sections on a large platter, with the watermelon, kiwi, grapes, figs, coconut and pomegranate seeds, then drizzle with the syrup to serve.