Chinese Spiced Fruit Salad Recipes

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:

• Whisk sugar, lemon juice, vanilla, and Chinese 5-spice powder; adjust to taste, adding more or less ingredients. Add mangoes and raspberries and toss together.
• Just before serving arrange kiwis in a circle on outside edge of each of 4 dessert plates, arrange an inside circle of banana slices overlapping kiwis, leaving a space in center of dessert plate. Spoon macerated raspberries and mangoes in the middle; dust with confectioners' sugar and garnish with mint leaves.

Steps:

• Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
• Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams

Steps:

• Mix pineapple, watermelon, mango, and green apple in a large bowl.
• Blend lime juice, honey, and jalapeno in a blender until smooth.
• Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.

Steps:

• In a small bowl, combine the yogurt, brown sugar, cinnamon and nutmeg. Gently toss bananas and apples with lemon juice; add grapes. Divide among individual bowls. Drizzle with the yogurt mixture. Serve immediately.

Steps:

• Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.
• In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.
• An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.

Steps:

• Slice one pineapple half. Arrange all sliced fruits on a platter. Chop remaining pineapple half and half of remaining orange; scatter around platter with raspberries. Top with passionfruit seeds.
• Squeeze juice from remaining orange half over fruit; sprinkle with five-spice powder and salt. Serve immediately, or wrap in plastic and refrigerate up to 4 hours.

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.