Fruit Recipes
Fresh and Light Winter Fruit Salad
Passionfruit Crepes
Pineapple & Rice Salad
Tipsy Apples
Fresh
and Light Winter Fruit Salad
4 apples, diced
4 oranges, peeled and diced
2 grapefruit, peeled and diced
1 fresh pineapple, diced
1 19 oz. can peaches, diced (keep juice)
handful of maraschino cherries, to add colour
2 cups orange juice
2 tablespoons lemon juice
Method
Pour lemon juice in large salad bowl. Add apples and
gently cover them with the juice. They will remain white and crispy even
after a few days. Add the other ingredients and slowly stir. Put into the
fridge for a few hours before serving so that all the fruit juices blend
Passionfruit Crepes
Crepe Batter
1 cup plain flour
1/4 cup caster sugar
Pinch of salt
2 eggs, beaten
1 cup milk
80g butter, melted
1 ts vanilla
extract
(makes 10-12
crepes)
Method
In a medium sized bowl,
sift dry ingredients and make a well in the centre of the bowl. Add eggs
and milk gradually, and whisk until a smooth paste is formed. Whisk in butter
and vanilla extract, and allow to stand in the refrigerator for 30
minutes.Preheat a medium
sized frying pan with a tablespoon of oil.Pour about half a ladle-full of
batter into the frying pan, and swirl the batter around until the whole surface
of the pan has been covered. The batter and the resulting pancake should
be thin. As soon as the pancake is slightly browned and detached, turn it
over and cook for a few seconds. Continue until all
the batter is gone.
Serve crepes in passionfruit sauce.
Passionfruit Sauce
1 cup passionfruit pulp
1/2 cup caster sugar
1/4 cup orange juice
1 ruby red grapefruit,
segmented
Method
Combine passionfruit
pulp, sugar and orange juice in a frying pan, and bring to the boil. Reduce
heat and simmer for 2-3 minutes, or until sauce has started to thicken. Add
the grapefruit segments, and cook until heated through. Fold crepes into
quarters and place on serving plates, then pour over passionfruit sauce.
Serve immediately with
ice cream or cream.
Pineapple & Rice Salad
1 cup white rice
1 cup pineapple pieces
6 oz can corn kernels,
drained
2 spring onions , finely
chopped
1/2 red bell pepper,
finely sliced
3/4 cup Italian dressing
1/4 cup white raisins
Method
Cook rice, drain and
cool. Combine all salad ingredients and dressing, toss lightly. Sprinkle
with raisins and serve.
Tipsy Apples
6 perfect cooking apples
1/2 cup white raisins
or 1 cup fresh or frozen berries
1 tsp ground cinnamon
1/2 cup pine nuts or
blanched almonds
2-1/4 ozs butter
1 cup white wine
Circles of brioche,
stale sponge cake or bread, fried until golden.
2 tbsp brandy
1/2 cup redcurrant
jelly
2 tsp arrowroot or
cornstarch
Method
Peel and core the apples,
leaving them whole. Scoop out a little of the centre. Mix fruit with the
cinnamon and nuts and fill the apples. Place in a buttered ceramic ovenproof
dish and dot each with butter. Pour wine into dish and bake in a preheated
moderate oven, 350F for about 40 minutes, until apples are tender. Remove
to a heatproof serving dish, arranging each apple on the centre of fried brioche.
Pour juice from baking dish into small saucepan and stir until it boils.
Add brandy and stir in the redcurrant jelly and arrowroot mixed with
a little water. Cook for a moment until thickened slightly. Spoon sauce
over apples and glaze in a hot oven, 400F for a few minutes.