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Tropical fruit salad with five-spice glaze

Recipe by:Mike Yakura
Ozumo, San Francisco


  • One each of:
  • Pineapple
  • Papaya
  • Mango
  • Star fruit
  • Grapefruit
  • Oranges
  • Lychee
  • Rambutan
  • Glaze:
  • 1/4 cup sugar
  • 1/2 tablespoon Five-Spice
  • 2 each star anise (optional)
  • 1/2 cup water


Add everything in the glaze to a saucepan and bring to a boil. Remove from heat and let the syrup steep for 1/2 hour or until the sugar is cool. Next, strain with a fine mesh sieve and reserve. Cut and slice all of the fruit in different, distinguishing shapes and sizes. Lay them out on a plate, and be sure not to pile them on top of each other. Add 1/2 tablespoon of glaze over the ripe tropical fruit. Don't overdo it; less is more. Garnish with mint, edible flowers or orchids, toasted coconut and powdered sugar.


Serves 2-4.

Califonia Bountiful