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
It is quite possible to prove the history of written cooking instructions way back into ancient history, in truth as far into history as the early Egyptians, and possibly even further. Having said that, sadly, these ancient records were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to experts are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks made use of many different aromatic flavours, including a few that are still present in modern kitchens such as thyme, fennel and dill. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new spices and herbs prompted an eruption in recipe publications, some of which still exist in academic collections. During the next few hundred years, the powerful and rich houses competed to serve the best banquets, and as a consequence, chefs and their recipes became highly prized. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books were highly popular due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Alain Senderen's Salade De Fruit Exotique (Hh recipe.
