Sunshine Lemongrass Fruit Infusion

When the summer heat is at its peak, the last thing you want is a heavy, complicated dish. You crave something light, refreshing, and bursting with vibrant flavor. This is where our Sunshine Lemongrass Fruit Infusion comes in. Far more than a simple fruit salad, this recipe uses a cold-soaking technique to marinate a unique combination of fruits and aromatics, creating an appetizer that is truly special. Ready in under 30 minutes of active prep time, this dish is surprisingly easy to make, yet it delivers a complex and elegant taste profile. It’s a delightful harmony of sweet and sour, with crisp and tender textures mingling in a fragrant, tropical bath of passion fruit and orange juice. This is the perfect, no-cook starter to awaken your palate and cool you down on a warm day. To create this beautiful medley, you’ll need a few special ingredients, but don’t worry, I’ve included easy-to-find alternatives for anything that might not be at your local supermarket. This recipe is flexible, so feel free to experiment! For the Medley: Fresh Lily Bulbs: 2 to 3 bulbs. These are a delicacy, found in the fresh produce section of most Asian markets. They look like small heads of garlic but separate into pearly, petal-like cloves. They have a wonderfully crisp, slightly sweet flavor. If you can’t find them, 1 cup of peeled and diced jicama or a firm, crisp pear (like a Bosc or Nashi pear) makes a great substitute. Fresh Water Chestnuts: 8 to 10. They offer an unbeatable juicy crunch. Look for them in Asian markets. If unavailable, a can of whole water chestnuts (not sliced) works perfectly. Just be sure to rinse them well. Sweet Plums: 4 to 5 small, firm ones. The original recipe uses “honey plums,” which are very sweet. You…