Asian Fruit Salad Recipes

ONE SERVING ASIAN FRUIT SALAD

Steps:

• Mix Banana and Pear together.
• Sprinkle fruit with vinegar, spice, Sesame seeds and Splenda.
• Toss lightly.
• Top with pecans.

SIMPLE ASIAN FRUIT SALAD

Steps:

• In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.

ASIAN FRUIT SALAD WITH PAPAYA-MINT SAUCE

Steps:

• Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

ASIAN FRUIT SALAD

Steps:

• Read through the recipe and gather all your ingredients.
• Take seeds out of pommegranate. The easy way is to top and tail the pommegranate, cut into half. Then hold each half over a bowl and smack the back with a serving spoon. Be quite firm, the seeds pop out easily.
• Peel, core and chop apples into small pieces and add to bowl
• Peel and slice banana's lengthways and chop into pieces, add to bowl.
• Wash, top and tail guava. Cut into half, scoop out seeds with a teaspoon. slice lengthways, add to bowl. (make sure guava is yellow on the outside and not green, ripe guava should be soft) Guava's can be either white or pink on the inside, like the one in picture, if you can't get hold of fresh guava's, try the pink tinned ones.
• wash grapes, remove stalks and add to bowl. (Slice in half lengthway's if grapes are large).
• Remove skin and pith from orange using a sharp knife and cut out segments, add to bowl, squeeze remaining orange onto fruit. Peel the mango and chop into pieces. You can buy these from june-august from an Asian grocer, the smell and taste is amazing, try it :)
• Add the juice of 1/4 fresh lemon, this stops the fruit turning brown.
• Add the sugar (fruit in the UK tends to be sour as it is picked before it is ripened and imported over here, the sugar helps balance this a little, icing sugar is best as it dissolves quickly but you can use caster sugar too) and chaat masala, stir well and leave to stand for 15 minutes, this will allow the spices to infuse. Don't add too much spices as it will make the salad too hot, especially for kiddies!
• You can add pureed apricots to this mix if you wish. Just boil 5 partially dehydrated apricots and blitz them in a food processor when they are soft, then pour onto fruit salad!
• Other fruits can be added too, try kiwi, strawberries, tinned or fresh peaches, tinned or fresh pears (peel first), blueberies, although they are not used traditionally.
• You can serve mango or vanilla icecream with the chaat too :)

HA'S ASIAN FRUIT SALAD/SOUP

Steps:

• Drain the fruits, saving the juices.
• Chop the palm seeds into small cubes and slice the jackfruit into julienne strips.
• Drain the Ai-Yu jelly and dice into small cubes.
• Combine the jackfruit, palm seeds, and the jelly cubes in a large glass serving bowl or divide into individual serving dishes.
• Ha served this in one large serving bowl and poured milk or cream mixed with some of the reserved fruit juices over it all to taste.
• I prefer to only serve out as much fruit& jelly as needed per serving dish, and then pour a little cream or milk mixed with some of the reserved fruit juice on top.
• Ha said it was more traditional to use cream, but she often used milk to be healthier.