Hotel Manapany located in Anse de Cayes, a beautiful, untamed beach in St. Barth’s, debuted in the spring of 2018. A five-star, eco-friendly resort that rests among the glitzier hotels for which the island is known. It is the only resort on St. Barth’s deeply committed to protecting the environment, with amenities that include electric vehicles for guests to use and solar-powered electricity. Manapany produces its own water, maintains a vegetable and fruit garden, and provides towels made from natural products—eco sensitive luxury at its best.
The hotel exudes authentic French-Caribbean culture, including cocktails infused with rhum agricole from Guadeloupe and Martinique, and a seafood-inspired menu built on the bounty procured from local fishermen and the native herbs from an on-site garden. The extraordinary juxtaposition of casual island food and impeccable haute-cuisine techniques result in memorable fare and unforgettable cocktails.
During our stay, Executive chef Anthony Martel treated us to a bowl of tropical fruit infused with a wonderfully fragrant simple syrup and he was kind enough to share the recipe. This aromatic syrup is easy to make and a delightful way to elevate fruit.
A selection of seasonal, tropical fruits from a local farm in Florida served as my inspiration to revisit the recipe. When using mixed fruits, be sure to cut each into even, bite-sized pieces. For a beautiful addition to a summer buffet dinner, I opted for colorful melon balls and added garden-fresh mint and edible violets.
Whether you choose tropical, exotic, or local fruits, a high-acid, aromatic white wine will work best. Malvasia, gewürztraminer, or sauvignon blanc are all good choices.
Yield: Serves 4 (1 ½ Cups)