ASIAN PEAR SALAD
This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
- In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
- Add the shallots to the vinaigrette then set aside.
- When serving, dress the greens lightly, season to taste, and serve immediately.
ASIAN PEAR FRUIT SALAD
This is a beautiful fall salad--easy, clean tasting, and elegant. You could add seeds from 1/2 a vanilla bean, or some cinnamon or cardamom, but totally unnecessary. May garnish with a little mint. Thanks to my friend Karin for this recipe.
Provided by charlie 5
Categories Fruit
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Peel the clementines and separate into segments.
- Remove the seeds from the pomegranate.
- Mix together the pears, clementines and pomegranate seeds.
Nutrition Facts : Calories 103.5, Fat 0.5, Sodium 1.5, Carbohydrate 26.3, Fiber 5.8, Sugar 19.6, Protein 1.5
ASIAN PEAR SALAD
Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.
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.
FRESH APPLE & PEAR SALAD
This fun combination of ingredients comes together beautifully in one flavor-packed dish. Crunchy apples and ripe, juicy pears are fantastic tossed with crisp, cool cucumbers and a spicy dressing. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 96 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
ASIAN PEAR SALAD FOR TWO
"I created this recipe using ingredients I had on hand from a recent party-and was delighted with the outcome! It's beautiful to look at, delicious and so simple to fix. I get raves over it." -Shirlee Bodfield, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Divide salad mix among two serving plates. Top with pears and cheese; drizzle with dressing. Sprinkle with almonds.
Nutrition Facts :
ASIAN PEAR AND GRAPEFRUIT SALAD WITH _SAKE_ GRANITA AND PEAR SORBET
Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.
Provided by Kyle Caporicci
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
- Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
- Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.
- Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
- Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
- Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.
- Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.
ASIAN FRUIT SALAD
A very popular fruit salad from Pakistan. A blend of spices is added to bring out the flavours of the fruits.
Provided by shafiqkhan
Time 30m
Yield Serves 4
Number Of Ingredients 10
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 :)
ASIAN PEAR AND AVOCADO SALAD WITH GARAM MASALA SYRUP
Categories Salad Fruit Leafy Green Appetizer Quick & Easy Pear Spice Avocado Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make syrup:
- Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
- Prepare salad:
- Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt.
- Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
- Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
- Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.
ASIAN PEAR AND STRAWBERRY SMOOTHIE
This light, delicate smoothie is perfect for those hot summer days. The Asian pear flavor really comes through.
Provided by Alysha Meeks
Categories Strawberry Smoothies
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place the ice, Asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth.n
Nutrition Facts : Calories 164.4 calories, Carbohydrate 36 g, Cholesterol 1.9 mg, Fat 0.5 g, Fiber 5.3 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 69 mg, Sugar 30.5 g
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ASIAN PEAR FRUIT SALAD - JAMIE GELLER
From jamiegeller.com
Cuisine AsianCategory DessertsServings 8Total Time 25 mins
- Fill a medium saucepan with 2 cups water. Add sugar, vanilla bean, cardamom pods, ginger, and lemon zest. Bring to a boil, and cook until sugar is dissolved. Let it cool a few minutes (it should still be hot,) then stir in dried figs and cranberries. Let it cool completely.
- Meanwhile, peel and core pears. Slice thinly lengthwise or chop. Place in a large bowl, and toss with the lemon juice.
- Once the syrup with dried fruit has cooled, pour it over pears. Cover and chill it for 30 minutes or overnight.
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