2 tbsp plus 2 teaspoons sugar
1/2 vanilla bean, split
3 coriander seeds
1 whole clove
1/4 tsp five-spice powder
1 zest of 1 lime
1 zest of 1/2 lemon
1/2 tsp chopped fresh ginger
1 sprig of fresh mint (opt)
1 tbsp fresh lime juice
1 pineapple
1 mango
2 large kiwis
2 passion fruits
Directions
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
salad.)
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.
Servings: 4 servings
Alain Senderen's Salade De Fruit Exotique (Hh Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
We are able to read the history of `recipes` way back into history, certainly as far back into history as the early Egyptians, and possibly even further. However, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the early Romans made use of a good variety of herbs, including a few you will know for example basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas created a surge in publications on food, many of which still exist in private collections. The revolution that is television brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Alain Senderen's Salade De Fruit Exotique (Hh recipe.
