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

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

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

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

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

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

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.