Exotic fruits are a great base for desserts, such as sweet salads. Combine different tastes, combine a variety of fruits - the dish will turn out not only delicious, but also very beautiful.
Pick your recipe
You will need
-
- Pineapple fruit salad:
- large pineapple;
- 1 mango
- 2 peaches;
- 10 pieces. Strawberries
- 2 bananas;
- 1 carambola;
- 0.5 cups of sugar;
- 0.25 lemons;
- 1 stick of cinnamon;
- 5 stars anise;
- 2.5 cm ginger root;
- 5 pieces. cloves;
- fresh mint.
- Assorted fruit salad:
- a can (250 ml) of canned pineapple;
- 2 kiwi;
- 1 banana
- 1 mango
- 1 papaya;
- 3 tangerines;
- 1 cup cream
- 0.25 cups icing sugar;
- 0
- 5 cups walnut kernels;
- 2 tablespoons of Cointreau liquor.
Instruction manual
1
One of the most beautiful options for a fruit salad is a dessert in a pineapple vase. First prepare the syrup. Squeeze the lemon juice, finely chop a piece of ginger. Pour a glass of water into the stewpan, add sugar, freshly squeezed lemon juice, half chopped ginger, star anise, cloves and a stick of cinnamon. Bring the mixture to a boil, add fresh mint and boil the syrup for 5 minutes. Remove mixture from heat and refrigerate.
2
In a ripe mango fruit, cut off the top and bottom, with a sharp knife, remove the peel. Cut the fruit in half and take out the stone. Cut the pulp into thin slices. Peach the peaches, free them from the seeds and cut them thinly. Put peach and mango slices in syrup. Peel and cut the bananas in circles, and large strawberries in half. Put the fruit in the syrup, add the remaining chopped ginger. Cut the fruit of the carambola into thin, neat little stars and place them in the syrup too.
3
Wash and dry large ripe pineapple. Place the fruit vertically and with a very sharp wide knife, cut it in half lengthwise. Save the green crown - it will serve as an additional decoration of the dessert. With a sharp vegetable knife, select the core, chop it into cubes and place with the rest of the fruit. Mix the fruit salad well and gently fill the halves of the pineapple with it. Place them on a large dish and serve.
4
Try one more assorted salad. Peel bananas, kiwi, papaya and mango. Peel tangerines, divide into slices and free from films. Cut all the fruits into small slices. Put them in a deep bowl, add chopped pieces of pineapple from compote. Mix half a glass of liquid from a pineapple compote with two tablespoons of liquor and pour fruit over the mixture. Stir the salad and refrigerate it.
5
Fry the walnut kernels in a dry pan, cool and crush in a mortar. Whip the cream into a thick foam, add the powdered sugar and whisk the mixture again. Arrange the salad in a bowl or glass bowl, cover with a cap of whipped cream and sprinkle with crushed nuts.
Related article
Salad "Fruit pleasure"