Fruit Salad with Cachacha Syrup

For the syrup, boil the sugar with 200 ml of water, orange juice and mint stems until syrupy. Add the cloves and cool. Add the Cachacha and leave to cool.

For the leaf salad, remove the peel from the mango, papaya and pineapple. Cut the mango flesh from the stone. Cut papaya in half and remove seeds with a spoon. Cut pineapple into quarters and remove the stem. Cut fruit into bite-sized pieces. Cut tamarillo at stem, place in boiling water for 1 minute, rinse and peel. Cut fruit into 1/2-inch-thick slices. Remove the white skin from the oranges and remove the fillets between the separating skins. Rinse strawberries, drain, cut into halves or quarters. Rinse and drain currants. Cut passion fruit in half.

Remove mint and cloves from syrup. Mix fruit with syrup, marinate for 10 minutes. Pluck mint leaves and sprinkle over fruit salad.

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