1	tablespoon (12 g) sugar

3/4	cup (60 ml) water

2	coriander seeds

1	whole clove

1/8	teaspoon (0.6 ml) Chinese Five-Spice Powder

1	teaspoon (5 ml) grated lemon zest

1	teaspoon (5 ml) grated lime zest

1/2	teaspoon (2.5 ml) finely minced fresh ginger

1	tablespoon (30 ml) fresh lime juice

1	ripe mango, about 8 ounces (240 g)

1	large kiwifruit, about 5 ounces (150 g)

1	passion fruit (optional)

1. In a medium saucepan, combine sugar, water, coriander seeds, clove, five-spice powder, citrus zest, ginger, and lime juice. Bring to a boil, reduce heat, and simmer for 10 minutes to form a syrup. Remove and set aside to cool.
2. Peel mango and slice lengthwise, parallel to the pit on both sides into large pieces. Slice each piece into several strips crosswise.
3. Peel kiwifruit and halve lengthwise. Cut each half into thin wedges. Divide the fruit equally between 4 dessert bowls.
4. Strain the reserved syrup and divide equally between the bowls. Cover with plastic wrap and chill for at least 3 hours.
5. When ready to serve, uncover bowls. If using passion fruit, cut in half. Using a small spoon, scoop the pulp out of each half equally onto the fruit in each bowl.