Recipe by: | Abigail Donnelly |
Soften 8 sheets of rice paper in a bowl of cool water until almost translucent and silky.
Layer onto a plate and top with slices of sweet pawpaw and slivers of lime.
Spoon over some granadilla pulp. Melt 100 g palm sugar in a saucepan over a medium heat until caramelised.
Carefully pour over the fresh fruit and serve.
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