Alain Senderen's Salade De Fruit Exotique
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Alain Senderen's Salade De Fruit Exotique
  Fruit    Salad  
Last updated 6/12/2012 1:03:27 AM. Recipe ID 27406. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Alain senderen's salade de fruit exotique
 Categories: Desserts, Fruits/nuts
      Yield: 4 Servings
      2 tb Plus 2 teaspoons sugar
    1/2    Vanilla bean, split
      3    Coriander seeds
      1    Whole clove
    1/4 ts Five-spice powder
           Zest of 1 lime
           Zest of 1/2 lemon
    1/2 ts Chopped fresh ginger
      1    Sprig of fresh mint (OPT)
      1 tb Fresh lime juice
      1    Pineapple
      1    Mango
      2    Large kiwis
      2    Passion fruits
  And ideal fruit salad or dessert for Winter, because the tropical
  fruits are available year-round and ripen naturally. The riper and
  more fragrant the fruit, the better the salad. 
  In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla
  bean, coriander seeds, clove, five-spice powder, lime and lemon
  zests, ginger, and mint, if using. Simmer over moderate heat for 10
  minutes. Set aside to cook.  Then stir in the lime juice. (The syrup
  can be made up and refrigerated for up to a week before serving the
  Slice off the top and the rind from the pineapple; quarter it
  lengthwise. Reserve 3 of the quarters for another use. Slice 1 of the
  quarters crosswise 1/8-inch thick. Using a sharp paring knife, peel
  the mango and slice lengthwise, parallel to the pit on both sides,
  into disks 1/8-inch thick.  Slice each mango disk in half lengthwise.
  Peel the kiwis and halve lengthwise.  Cut each half lengthwise into
  thin wedges. 
  Divide the fruit evenly and arrange in each of 4 shallow soup bowls,
  overlapping the slices to form a decorative pattern. Strain the
  reserved syrup and divide equally among the 4 servings. Cover with
  plastic wrap and refirgerate for at least 1 or up to 4 hours. Just
  before serving, halve the passion fruits crosswise. Using a teaspoon,
  scoop the pulk out of each half onto the fruit in each bowl. 
  Nutritional information per serving: 147 calories; 1.2 G Protein; .7
  G fat; 37.0 G Carbohydrate.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 27406 (Apr 03, 2005)

[an error occurred while processing this directive]