CHINESE FRUIT SALAD
This recipe comes from About.com Chinese Food & is posted here to compliment my Asian recipes for the ZWT6. Preparation time does not include the time for the finished salad to chill.
Provided by Sydney Mike
Categories Strawberry
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the sugar & almond extract, then stir in the five-spice powder & set aside.
- In a bowl, lay banana slices in a ring around the edge, then lay kiwi slices in the middle, & sprinkle a bit of the sugar mixture over the fruit.
- Spread mango slices over the top of the bananas & kiwi, & sprinke another bit of the sugar mixture over that.
- Lay peach slices around the edge of the dish & sprinkle that with the sugar mixture.
- Finally lay the strawberries in the middle & sprinkle the berries with the remaining sugar mixture.
- Cover & chill before serving.
Nutrition Facts : Calories 77.8, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 19.6, Fiber 2.2, Sugar 14.9, Protein 0.9
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.
ORIENTAL FRUIT SALAD
A refreshing fruit salad, mainly for the summer months. Ingredients are not limited to the following, try adding fruit you like!
Provided by ThunderBird89
Categories Oranges
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Soak fruit for a few hours in water.
- Meanwhile, boil water, add orange water, sugar. Boil until it thickens to a syrupy consistency.
- Drain the fruit, and mix it in a bowl.
- Spread the syrup over the fruit, and chill.
- Add sheep's cheese and walnuts.
- Enjoy!
Nutrition Facts : Calories 1091.2, Fat 45.7, SaturatedFat 10.8, Cholesterol 32, Sodium 499.1, Carbohydrate 167.1, Fiber 11.5, Sugar 133.9, Protein 22.1
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 :)
AMAZING ASIAN CHICKEN SALAD
This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!
Provided by emilyk
Categories Salad Coleslaw Recipes No Mayo
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
- To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g
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