RECIPES USING FRUITS
Apple And Grape Salad
Ingredients
2 c Apples; cubed
1 c Grapes; halved
1/2 c Celery; chopped
1/4 c Walnuts; chopped
1 ts Lemon juice
1/3 c Sour cream
Procedure
In large bowl, mingle apples, grapes,
celery and lemon juice. Mix yogurt
and sour cream. Mix evenly into fruit
mix. store at a low temperature. If
desired, serve on lettuce wrinkled
saucers.
Tomato
And Strawberry
Ingredients
1 pint cherry tomatoes
1 large honeydew melon (about 4 1/2
pounds)
1 large cantaloupe (about 3 pounds)
1/4 cup red currant or apple jelly
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 bunch spinach
Procedure
With fingers, slip cherry tomatoes
from their skins one at a time; place
in colander to drain off excess liquid.
Cut each melon in half; discard seeds.
With melon baller, scoop melons into
balls; reserve any remaining melon
for use another day. Place melon balls
in bowl with cherry tomatoes. Cover
and refrigerate melon-ball mixture
if not serving right away.Amount of
calories based on individual serving,
Calories: 125
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 340 mg
Chilled
Melon Soup
Ingredients
1 Ripe Cantaloupe melon
150 ml White wine
60 g Ginger
50 g Sugar
100 ml Water
100 ml Double cream
3 Mint leaves
To Decorate: Icing sugar, Double cream,
Mint leaves
Procedure
Skin, seed and dice the melon. Place
into a food processor with the mint
leaves. Place the sugar and water
into a pan and bring to the boil.Take
away and chill, add the ginger and
the pureed melon.Pass through a colander
and add the double cream. Keep well
chilled and serve.
Mango
And Papaya Starter
Ingredients
1 Mango
1 Papaya
1 Honeydew melon
1 sm Jar ginger in syrup
1 Lime
1 sm Slab Stilton cheese
Procedure
Finely slice the mango, papaya, melon
and stilton and then fan them out
on a plate in alternative mode ie
mango, then melon, then cheese etc.
Squeeze the lime juice over the dish
and then spread the ginger on the
top.
Pomegranate
Jelly
Ingredients
12 Underripe pomegranates parched;
1 c Sugar for each cup of juice
Procedure
Bake in preheated 200-degree oven
for an hour or until fruit becomes
pulpy and juice flows easily. Strain
with out exerting any demands in a
jelly bag.Boil the juice and sugar
until dissolved. Boil for a few more
minutes until it will set. Pour into
glass jars and process.
Baked
Pineapple
Ingredients
1 lg Crushed pineapple
2 tb Flour
3 Eggs
1/4 Stick oleo
3 sl Bread
Procedure
Beat eggs and flour, then pineapple.
Pour into greased casserole. Melt
oleo; add bread that has been cubed.
Pour on crest of pineapple. Bake for
45 minutes at 350 degrees. Serve hot
with animal protein.
Bing
Cherry And Raspberry Sauce
Ingredients
2 c coarsely chopped pitted Bing
cherries
2 c Fresh raspberries or frozen unsweetened;
thawed
1/4 c Sugar
2 Cinnamon sticks; broken in half.
Procedure
Combine cherries, 1 cup raspberries,
sugar and cinnamon in saucepan over
medium-high heat. Bring to boil, stirring
until sugar dissolves. Reduce heat;
cook until cherries soften.Stir 1
cup raspberries into sauce. Discard
cinnamon sticks. Serve warm or at
room temperature.
Mixed
Fruit Salad
Ingredients
This recipe makes a great salad
on its own or a refreshing summer
dessert when served over vanilla ice
cream.
1/4 cup unsalted butter, melted
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons orange juice concentrate
1 tablespoon almond or orange liqueur
1 tablespoon lime juice.
1-1/2 cups red or green seedless grapes.
Procedure
Combine butter, brown sugar, and cinnamon
in a disposable. Add nectarines and
peaches; toss to coat evenly. Arrange
fruit in a single layer.Place pan
in centre of cooking grate. Grill
12 to 15 minutes or until fruit is
firm-tender, turning fruit pieces
once halfway through grilling time.
Cool slightly. Cut fruit into thick
slices. In small saucepan, combine
orange juice, liqueur, and lime juice;
heat through. Combine fruit, juice
mixture, and grapes; toss lightly.
Serve warm. |