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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


 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)


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


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


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


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.