Tropical fruit salad with red pepper and mint

Put the cane sugar with the water in a saucepan and bring to the boil. Let it boil gently for 5 minutes.

Meanwhile cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.

Cut the pepper into small pieces. Add to the sugar syrup and turn off the heat.

Clean the lime, grate the green skin and squeeze the fruit. Add the lime zest and juice to the syrup.

Place the pineapple transversely on a cutting board and cut the top and bottom straight off. Put the fruit upright and cut the skin from top to bottom.

Cut the pineapple into quarters, remove the hard core and cut the flesh into cubes. Put in a bowl.

Peel the mango and first cut the flesh from the kernel and then into cubes. Join the pineapple. Peel the kiwi fruit and cut into segments lengthwise.

Add to the fruit in the dish and mix in the pepper lime syrup. Put covered in the refrigerator for 1 hour.

Cut the coconut pieces into smaller cubes and mix through the salad. Tear the fresh mint into pieces. Mix by the salad and serve.