Senegalese Fruit Salad with Hibiscus

Ingredients

Papaya

1 cup, diced

Banana

1 cup, sliced

Mango

1 cup, diced

Pineapple

1 cup, diced

Orange

1 cup, segmented

Sugar

1 cup

Water

2 cups

Dried hibiscus flowers

1 cup

Instructions

1. In a medium-sized pot, combine the dried hibiscus flowers, water, and sugar. Stir until the sugar is well-dissolved.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 10 minutes to allow the flavors to infuse.
3. After simmering, strain the syrup through a fine-mesh sieve into a bowl to remove the hibiscus flowers. Let the syrup cool to room temperature.
4. While the syrup is cooling, prepare your fruits. Combine the diced papaya, sliced banana, diced mango, diced pineapple, and segmented orange in a large bowl.
5. Once the hibiscus syrup has cooled, pour it over the fruit mixture. Toss gently to ensure all the fruit is beautifully coated in the syrup.
6. Place the fruit salad in the refrigerator to chill for at least 1 hour. This allows the fruits to soak up the flavors of the hibiscus syrup.
7. Serve the chilled fruit salad in individual bowls, making sure to spoon some extra syrup over each serving.