Papaya, mangosteen and tapioca pearls in palm syrup

1.Soak tapioca in water for 5 minutes, then drain and rinse under cold running water. Cook tapioca in a saucepan of boiling water, stirring occasionally for 10 minutes or until translucent. Drain tapioca and rinse under cold running water, then transfer to a bowl and refrigerate until chilled.

2.Meanwhile, combine palm sugar and ¼ cup water in a saucepan and stir over low heat until palm sugar dissolves, simmer for 5 minutes or until slightly thickened, then cool to room temperature. Add tapioca to syrup and stir to combine.

3.Cut papaya lengthways into 4 wedges and seed. Place mangosteen segments and tapioca into papaya wedges, drizzle with palm sugar syrup and serve with lime wedges.