[usr 2]
Squeeze the lemon and mix the resulting juice with the caster sugar and gin.
Gently peel the lychees, cut them in half and remove the pits.
Wash the kumquats and cut them in half lengthwise.
Wash the langsats, dry them then cut the pitahayas into four and carefully cut them into thin strips. Put all these fruits in a salad bowl and mix them well.
Drizzle them with lime syrup. Decorate with mint leaves, then refrigerate before serving.
Chef's note:All of these fruits can be found in exotic grocery stores throughout the year. Pitahayas can be replaced by kiwis, fresh lychees by canned lychees. In the absence of langsats, you can use physalis or rambutans.
