Prepare the light syrup:
Heat the water with the agave syrup in a saucepan. Add the split vanilla pod and the lime zest. Let it infuse off the heat for 10 minutes. Filter and let it cool.
Prepare the fruits:
Peel the papaya, mango and pineapple. Cut them into pieces. Collect the pulp of the passion fruit.
Assemble the salad:
In a large salad bowl, mix the fruits. Add the lime juice and the cooled syrup. Mix gently.
Refrigerate and serve:
Let stand in a cool place for 1 hour. Serve in verrines or bowls, garnished with coriander or mint leaves for an aromatic touch.
Preparation time: 25 minutes
Resting time: 1 hour
Servings: 4 people
GRANDMA’S LASAGNA
After one bite, my daughter was begging me to tell her how to make it!
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