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Lychee Fruit Salad
By Chef Martin Yan


1 1/3 cups Lychee 
1 1/3 cups Mandarin Orange Segments (fresh or canned) 
1 cup Pineapple cut into 1/2 inch chunks or drained 
2 cups Organic Honeydew Melon (made in melon balls) 
1 large Asian Pears cored and cut into chunks Dressing 
2 tablespoons Lime Juice 
1 1/2 tablespoons Honey 
1 tablespoon Plum Wine 
1 tablespoon Plum Sauce Sprigs Mint for garnish 


If using fresh lychee, carefully pierce skin and score around pit. 

Remove skin and pit from flesh. 

Combine all fruits in a bowl. 

Cover and chill. In a separate bowl, combine the dressing ingredients. 

Cover and chill for 2 hours for flavors to blend. 

Just before serving, pour dressing over fruit and stir to mix lightly. 

Garnish with mint sprigs.