East Meets West Rojak Fruit Salad Recipes

Steps:

• Soak apple slices for five minutes in a solution of 1 tbsp lime juice mixed with 1 cup water.
• Layer thinly-sliced fruit into a shallow glass dish, Or you may stack them in layers on individual plates/bowls.
• Cover and refrigerate until ready to serve (this can be done several hours ahead).
• Toast peanuts and sesame seeds in 350F oven for 10 minutes, stirring occasionally.
• To make dressing, combine all the dressing ingredients (apart from the peanuts and sesame seeds) in a small bowl, stirring well.
• Add the sesame seeds and half the peanuts.
• Serve in a bowl alongside the salad.
• The remaining chopped peanuts should be offered as an additional garnish which guests can sprinkle on their salad.

Steps:

• In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature. , Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.