Lychee tartare with spices

  • Easy
  • 40 minutes
  • 4 persons


• 800 g of lychees from Reunion
• 2 papayas (or 2 mangoes)
• 1 small pineapple
• 4 candied kumquats
• juice of 1 lime
• 25 cl of Gewurtztraminer "Selection of Noble Grains"
• 100 g of sugar
• 1/2 teaspoon powdered ginger
• 1 vanilla pod
• Some fresh mint leaves

Preparation of recipe

Tapestry with a paper-film 4 ramekins. Peel and remove papayas (or mangos) and lychees. Chop their flesh into small dice, with a knife. Divide the papayas (or mangos) in the ramekins, then the lychees until they reach the top. Sprinkle with lemon juice. Close the film on the fruit and put a little weight on it (a tin can, for example).

Put 2 hours cool.

Meanwhile, peel the pineapple and cut into thin slices. Save them fresh. Simmer the wine with 25 cl of water, sugar and ginger, until the liquid becomes syrupy. Turn off the heat, add the seeds of the split vanilla bean, mix and let cool.

When serving, place a slice of pineapple in each plate, unmold the tartar, garnish with syrup, garnish with sliced confit kumquats and mint leaves. Serve immediately.

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