2 large oranges (for zest and wedges)
350 ml fresh orange juice (1 1/2 cups)
400 ml water (2 cups)
100 g granulated sugar (1/2 cup)
80 g cornstarch (1/4 cup)
Equipment required:
1 Bundt pan or ring mold (22 cm/9 inch diameter)
Medium saucepan Whisk Fine mesh sieve
Step-by-step instructions
Preparing the Fruit Components
Step 1: Thoroughly wash and prepare all fruit. Peel the bananas and cut into 1 cm thick slices. Remove the stems and quarter the strawberries. Peel the kiwis and slice them, then cut them into quarters.
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