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Far Eastern fruit salad recipe

Far Eastern fruit salad recipe

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A can of fruit can be transformed into a special-tasting fruit salad with the minimum of effort. Here, lychees are enhanced with stem ginger and the zest and juice of fresh lime for an Oriental flavour, then tossed with crisp apple, oranges and black grapes from the fruit bowl.

7 people made this

IngredientsServes: 4

  • 1 can lychees in syrup, about 425 g
  • 3 pieces stem ginger, cut into fine strips, plus 2 tbsp syrup from the jar
  • grated zest and juice of 1 lime
  • 2 oranges
  • 200 g (7 oz) black grapes, halved and seeded
  • 1 red-skinned dessert apple, cored and chopped
  • fine shreds of lime zest to decorate

MethodPrep:20min ›Ready in:20min

  1. Drain the lychees in a sieve set over a bowl. Discard half of the syrup that has drained into the bowl, then add the lychees. Stir in the stem ginger and syrup, and the lime zest and juice.
  2. Cut the peel and pith away from the oranges with a sharp knife. Holding the oranges over the bowl so that all the juice will drip into the salad, carefully cut between the membrane to release the segments. Add the segments to the bowl. Squeeze the membrane and add the juice to the bowl.
  3. Stir in the grapes and apple and toss to mix. Pile the salad into small bowls to serve, decorated with shreds of lime zest.

Some more ideas

Instead of lychees use 1 can of green figs in syrup, about 410 g, draining off half of the syrup from the can as above. Add 120 ml (4 fl oz) strained jasmine tea sweetened with 1 tbsp sugar, the lime zest and juice, and the orange segments and juice. Add the seeds and juice from 2 large passion fruit, 1 sliced banana and 4 chopped dessert plums. * If you usually serve cream or ice-cream with a fruit salad as a dessert, you might instead try topping with a scoop of sorbet, which is deliciously fruity and fat-free. A sorbet such as lemon or mango would be particularly good with this fruit salad.

Plus points

Black grapes provide useful amounts of bioflavonoids and antioxidants, which help to protect the body against the damaging effect of free radicals. * Oranges are an excellent source of vitamin C – 1 large orange provides double the recommended daily amount of this vitamin. Oranges also provide useful amounts of the B vitamin folate, as well as pectin which is a type of soluble fibre.

Each serving provides

C * folate

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Reviews & ratingsAverage global rating:(0)

Reviews in English (3)

LOL @ leaches from haajira, what a great typo!!-12 Feb 2011

=D-01 Apr 2010

Made it healthier.i liked it but made it healthier by using fresh leaches instead of using canned ones and for the juice i used 2 cartons of orange juice-01 Apr 2010

How to Add More Middle Eastern Flavors to Your Meals

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation. All week (and all summer) long, we’ll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you’re still at home. Here, a celebration of Middle Eastern food and flavors, geared toward those who aren’t already intimately familiar with them.

For those not in the habit of cooking Middle Eastern recipes, now is the perfect time to start—when you’re in a rut, and maybe craving flavors that make you feel farther away from your daily life. You can still use your familiar meats, vegetables, and starches, and simply accent them with something other than the same old spices and condiments.

Or swap out staples: Consider couscous instead of rice or pasta. Try flatbread instead of rolls or a baguette. Go with lamb instead of pork and beef (try our Middle Eastern Lamb Kebabs at your next BBQ for starters), and make tabouli salad instead of an arugula salad. Learn how to infuse something fresh into your repertoire, in a small or big way, whichever suits you.

The Middle East is a transcontinental region centered on Western Asia and Egypt, at the juncture of Eurasia, Africa, the Mediterranean Sea, and the Indian Ocean. Our definition of “Middle Eastern food” is fairly loose because food migrates across borders and blends with neighboring countries and cultures. You also see these ingredients, techniques, and recipes in far-flung places due to historical colonialism and today, due to travel and immigration. We’re grateful food travels so well.

Crunchy Middle Eastern Chicken Salad

A couple of culinary things are a given in my house. One is that, every two or three weeks, I will eat roasted chicken for dinner with good crusty bread and a green salad. The other is that I will turn the leftover chicken into chicken salad. Note that I didn't say I will roast a chicken every two or three weeks, just that I will eat one. Oh, I've roasted my share of chickens and still do on special occasions. But what I love about this particular dinner is that it's quick and easy and that means store bought rotisserie chicken. Those things are so good! I usually behave and pull off most of the skin to make it a pretty healthy meal. It's also a meal that must be eaten while being stared at intently by my dog but that's another story.

Now, about the leftover chicken, because there certainly will be a fair amount of it. That is my built-in excuse to make chicken salad for lunch the next day, and quite possibly dinner as well. So before I put away the first night's chicken dinner, I disassemble it and stash it in an air tight container in the fridge. I prefer to shred the meat rather than cube it but that's a personal preference.

A standard deli chicken salad has mayonnaise and celery but I see it as a blank canvas for lots of flavorings. Here I went Middle Eastern with tahini and za'atar. You can still add celery if you like but I got the crunch from carrots and almonds and it was so good!

If you aren’t eating this right away or you have leftovers, it needs to be refrigerated. Stored this way, the best shrimp salad will last for three to four days.

That makes this a great recipe to make ahead. It will work for a potluck dinner or as meal prep. You can have four healthy lunches prepared in just 20 minutes. Enjoy!

3. Khamang kakdi (Indian cucumber salad)

leftover cucumber recipe Khamang kakdi Indian cucumber salad Photograph: Rachel Kelly Photograph: Rachel Kelly

This koshimbir, a type of raw chutney from the Maharashtrian region of India is full of sweet, tart and spicy flavours, typical of the region. The dish is often served with a thali (a mixed plate of dishes), but personally I could just eat it straight from the bowl, with just a spoon … for one.

half a cucumber, deseeded and diced
1 fat green chilli, finely chopped
2 tsp lemon juice
1/2 tsp palm or light brown sugar
50g roasted peanuts, roughly crushed
30g fresh coconut, grated
1 tbsp fresh coriander, chopped
1 tbsp vegetable oil
1/2 tsp salt
1/2 tsp black mustard seeds
1/4 tsp cumin seeds

Put the cucumber, chilli, lemon juice and sugar in a bowl. Stir well to combine.

Sprinkle the roasted peanuts and coconut over the cucumber and lightly combine.

Heat the oil in a small frying pan. When the oil is hot, add the mustard seeds, which should immediately start to pop. Now add the cumin seeds. Fry for another 30 seconds or so. Turn off the heat.

Pour the spiced oil over the salad and toss again.

Check the seasoning. Adjust salt or sugar to suit your taste.

For such a relatively small amount of coconut, I buy the snack pots of coconut pieces that you can get in supermarkets. They are perfect when you want a small amount of fresh coconut, but don’t want to buy the whole shell. While you won’t be able to grate the chunks of coconut as they are too small, they can be easily chopped in a blender.

Moroccan-Style Brisket with Dried Fruit & Capers

As a special treat for Passover, I’m delighted to give you a sneak peek of one of my favorite recipes from my new cookbook, Once Upon a Chef, The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes. Perfect for the Jewish holiday or any special family dinner, this Moroccan-style brisket recipe is a wonderful twist on Nach Waxman’s “most-Googled brisket recipe” that I’ve been making for years. The ingredient list looks long but don’t let that scare you off it’s really just a lot of spices. Plus, you can make it days ahead of time — in fact, you should because the flavor improves the longer it sits.

This dish is so abundant and impressive looking, you can keep the sides simple: some cauliflower purée and a green vegetable and your holiday dinner is done.

Note that butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The point cut has more marbling, while the flat cut (also called first cut or center cut) is lean but topped with a thick fat cap.

This recipe calls for a flat cut brisket. Don’t let your butcher trim all the fat off! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough. You can trim any excess fat off of the brisket and skim the fat off the gravy once it’s cooked.

How to make Asian Turkey Salad:

Although it looks as if there’s a long ingredient list in the recipe, it’s likely to be a lot of stuff you already have on hand. This recipe is pretty easy to make. All of the dressing ingredients are added to a blender and just blended up to make the dressing for the salad. It’s an Asian-style dressing made with rice vinegar, soy sauce, ginger, garlic, sesame oil and a few other things.

The salad part of the recipe calls for shredded Napa cabbage, red bell pepper, red onion, fresh cilantro, green onion, and (of course) roasted turkey. If there are any of those things that you don’t like, it’s okay to leave something out.

The salad is tossed with the Asian dressing and served in individual bowls. This recipe makes 4 servings (or two servings for two really hungry people). Top each salad with a sprinkle of dry roasted peanuts. This salad is best when eaten after tossing. It’s not one to make-ahead and eat later. Though the dressing is easy enough to make-ahead. Keep it in the refrigerator until you’re ready to make the rest of the salad and serve.

You’ll love the dressing for this salad. It really makes the salad taste amazing. And the chopsticks are just for show. Grab your fork, and dig in!

Far Eastern fruit salad recipe - Recipes

We Indians love our vegetables, especially home cooked vegetarian dishes are utterly delicious and extremely healthy. Doctors usually recommend consuming more of nutrient-filled vegetarian food on a daily basis to maintain a balanced diet. In India, vegetarian dishes are always on demand but sometimes eating those repetitive varieties can become boring. You need to add some twist to your regular style of cooking and you don't have to go too far for that as in this page we have curated the best of vegetarian delicacies, which you can prepare at home without putting in much efforts.

So, if you too are bored with the monotonous way of adding vegetables to your daily meal, then here is a collection of various vegetarian recipes from different cuisines under one section where you can pick and choose a recipe each day to make an easy yet delicious meal for you and your loved ones. Starting from simple, everyday meal options to unique and exotic recipe ideas, in this section you will find a plethora of the vegetarian delicacies from all around the world.

Even if you are a health freak, you will find ample options to satiate your hunger pang. Right from low-calorie, no-fat options such as keto paneer tikka to veg borscht soup, hermoula haloumi and quinoa salad, power ladoo, ragi samosa. However, if you are a die-hard foodie looking for some scrumptious desserts such as chocolate potato truffle, pineapple halwa, paneer malpua, homemade gujiya, blueberry french toast, chocolate wontons,doodh pak or delicious main course options such as kofta curry, kairali roast masala paneer tikka, puli Inghi, gobi 65 or even fancy snack options like sweet corn bruschetta, tandoori baby corns, fruit-filled acorn squash, sauteed zucchini with dill, Halloween apples, spinach and cheese frankie and thousand other options to choose from.

Best-Ever Chunky Chicken Salad

So what, you may ask, does all this have to do with Chicken Salad? Not a darn thing. I just thought you’d find it interesting. Although, now that I think about it this would make an great recipe for a picnic.

There are a lot of good chicken salad recipes out there. I think this is one of the great ones. Here’s why: The cool sweetness of the red grapes with a hint of garlic takes this chicken salad to a whole new level. Combining sour cream with the mayo adds a wonderful savory element. My mouth is watering just thinking about it. Your whole family will love it! This Best-Ever Chunky Chicken Salad recipe is hands down the perfect go-to chicken salad for sandwiches (think flaky croissants). Jeff also likes to sometimes eat it on top of a bed of lettuce (when I remind him he’s on a diet).

Full of tender juicy chicken, fresh sliced red grapes, celery, toasted walnuts and crunchy celery, there’s a lot to love here. In fact, the batch that I made to serve 6 today only has 2 helpings left after my dear husband got done with it.

This makes a great salad for quick delicious lunch or a light supper, and takes hardly any time to mix together. The sweetness from the grapes always makes it a favorite with kids!

Roasted Sweet Potatoes & Fresh Figs

Figs are abundant in Jerusalem and many trees, bearing the most delectable fruit, actually belong to no one, so anybody can help themselves. Summer months are always tinted with the smell of wild herbs and ripe figs. The mother of Sami's childhood neighbor and friend, Jabbar, used her roof to dry the glut of figs (and tomatoes) in the hot summer sun, spending hours cleaning and sorting them meticulously. Poor Um Jabbar Sami and her son never wasted time and used to sneak up to her roof regularly, stealing her figs at their peak and causing havoc. This wasn't enough for Jabbar, though. The boy had such a sweet tooth that he always carried around with him an old match box full of sugar cubes, just in case. Unfortunately, this habit had clear ramifications, evident in his "charming" smile.

This unusual combination of fresh fruit and roasted vegetables is one of the most popular at Ottolenghi. It wholly depends, though, on the figs being sweet, moist, and perfectly ripe. Go for plump fruit with an irregular shape and a slighty split bottom. Pressing against the skin should result in some resistance but not much. Try to smell the sweetness. The balsamic reduction is very effective here, both for the look and for rounding up the flavors. To save you from making it, you can look for products such as balsamic cream or glaze.

Watch the video: Besan Starter Recipe. Besan Snack. Besan Ke Pitod (May 2022).


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