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Spicy Fruit Salad
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− 16 ounce can of peaches
− 3 inch long cinnamon sticks
/4 teaspoon of allspice
large navel oranges
large pink grapefruits
small pineapple
pints of strawberries
kiwi fruits
tablespoons of crystallized ginger root
Drain syrup from the peaches into a small saucepan. Place peaches
in a large bowl. Over medium−high heat, heat syrup, cinnamon, and
ground allspice to boiling. Reduce heat to low; cover and simmer
10 minutes. Set syrup mixture aside to cool while preparing fruit.
Grate peel from 1 orange, set aside. Cut peel from oranges and
grapefruits. To catch juice, hold fruit over bowl with peaches and
cut sections from oranges and grapefruits between membranes; drop
sections into bowl. Cut peel and core from pineapple; cut fruit
into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup
mixture over fruit in bowl. Add grated orange peel; toss. Cover
and refrigerate until ready to serve.
Just before serving, hull strawberries; cut strawberries in half
if large. Cut peel from kiwi. Slice each kiwi lengthwise into
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wedges. Toss strawberries and kiwi with fruit mixture. Place in
serving bowl and sprinkle with crystallized ginger.
Spicy Fruit Salad
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