Oriental 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:

• 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:

• Mix first 6 ingredients in large bowl. (Can be made 4 hours ahead. Cover; chill.) Spoon fruit into 6 small bowls or goblets. Drizzle Papaya-Mint Sauce over fruit. Sprinkle with coconut. Garnish with mint.

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:

• Soak fruit for a few hours in water.
• Meanwhile, boil water, add orange water, sugar. Boil until it thickens to a syrupy consistency.
• Drain the fruit, and mix it in a bowl.
• Spread the syrup over the fruit, and chill.
• Add sheep's cheese and walnuts.
• Enjoy!

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Steps:

• In a large skillet or wok, lightly brown garlic. Add mushrooms, sprouts,carrots and celery until well coated and color softens. Add bok choy and maggai sauce mix until all vegetables are al-dente. Serve on a fresh bed of lettuce greens and top with chopped mango and papaya slices. The juice from both the vegetables and the fruit make a wonderful sauce! Enjoy!

Steps:

• Drain the fruits, saving the juices.
• Chop the palm seeds into small cubes and slice the jackfruit into julienne strips.
• Drain the Ai-Yu jelly and dice into small cubes.
• Combine the jackfruit, palm seeds, and the jelly cubes in a large glass serving bowl or divide into individual serving dishes.
• Ha served this in one large serving bowl and poured milk or cream mixed with some of the reserved fruit juices over it all to taste.
• I prefer to only serve out as much fruit& jelly as needed per serving dish, and then pour a little cream or milk mixed with some of the reserved fruit juice on top.
• Ha said it was more traditional to use cream, but she often used milk to be healthier.