My blog post of 26 July 2012 entitled Roast pork "Bangkok-en-Royans" [display] extolled the merits of a seasoning powder produced by a firm in the port of Samut Sakhon (Thailand), a few dozen kilometers south-west of Bangkok. This piece of pork shoulder, prepared this morning using this product, will be left to marinate until tomorrow, when I'll bake it slowly at a relatively low temperature.
I bought a big packet of ground star anise. At home, I started looking around on the Internet for interesting ways of using this fragrant product... and that's how I came upon the recipe for my fruit salad. Besides, the weather had become exceptionally warm, and the idea of eating fruit with a flavor of pastis liquor attracted me. First, I needed another ingredient: brown cane sugar.