Chinese Fruit Salad Recipes

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.

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.

Steps:

• Place the sugar in a small saucepan with the lime zest and 1 ¼ cups water.
• Heat gently until the sugar dissolves completely, then increase the heat and boil gently for about 7-8 minutes.
• Remove the saucepan from the heat and leave on one side to cool the syrup.
• Drain the lychees into a jug and pour the juice into the cooled lime syrup with the lime juice.
• Place the fruit in a bowl and toss gently with the syrup. Chill for 1 hour before serving.

Steps:

• Combine all in a bowl and mix, or cover and shake to mix. Let it marinate for a few hours in the 'fridge.
• Keep in refrigerator until serving.
• NOTE: Bananas may turn brown after a day, but they are fine-- salad keeps well over a few days.

Steps:

• Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries.
• Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour.
• Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.

Steps:

• In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
• In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
• In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.