Alain Senderens Salade De Fruit Exotique (hh) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Plus 2 teaspoons sugar,
1/2 tsp: Chopped fresh ginger,
1/2: Vanilla bean, split
1 Sprig: of fresh mint, OPT
3: Coriander seeds,
1 tbsp: Fresh lime juice,
1: Whole clove,
1: Pineapple,
1/4 tsp: Five-spice powder,
1: Mango,
Zest of 1 lime,
2 Large: kiwis,
Zest of 1/2 lemon,
2: Passion fruits,
Directions:
And ideal fruit salad or dessert for Winter, because the tropical
fruits are available year-round and ripen naturally. The riper and
more fragrant the fruit, the better the salad.
In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla
bean, coriander seeds, clove, five-spice powder, lime and lemon zests,
ginger, and mint, if using. Simmer over moderate heat for 10 minutes.
Set aside to cook. Then stir in the lime juice. (The syrup can be
made up and refrigerated for up to a week before serving the salad.)
Slice off the top and the rind from the pineapple; quarter it
lengthwise. Reserve 3 of the quarters for another use. Slice 1 of
the quarters crosswise 1/8-inch thick. Using a sharp paring knife,
peel the mango and slice lengthwise, parallel to the pit on both
sides, into disks 1/8-inch thick. Slice each mango disk in half
lengthwise. Peel the kiwis and halve lengthwise. Cut each half
lengthwise into thin wedges.
Divide the fruit evenly and arrange in each of 4 shallow soup bowls,
overlapping the slices to form a decorative pattern. Strain the
reserved syrup and divide equally among the 4 servings. Cover with
plastic wrap and refirgerate for at least 1 or up to 4 hours. Just
before serving, halve the passion fruits crosswise. Using a
teaspoon, scoop the pulk out of each half onto the fruit in each bowl.
Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G
fat; 37.0 G Carbohydrate.
Source from luhu.jp
fruits are available year-round and ripen naturally. The riper and
more fragrant the fruit, the better the salad.
In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla
bean, coriander seeds, clove, five-spice powder, lime and lemon zests,
ginger, and mint, if using. Simmer over moderate heat for 10 minutes.
Set aside to cook. Then stir in the lime juice. (The syrup can be
made up and refrigerated for up to a week before serving the salad.)
Slice off the top and the rind from the pineapple; quarter it
lengthwise. Reserve 3 of the quarters for another use. Slice 1 of
the quarters crosswise 1/8-inch thick. Using a sharp paring knife,
peel the mango and slice lengthwise, parallel to the pit on both
sides, into disks 1/8-inch thick. Slice each mango disk in half
lengthwise. Peel the kiwis and halve lengthwise. Cut each half
lengthwise into thin wedges.
Divide the fruit evenly and arrange in each of 4 shallow soup bowls,
overlapping the slices to form a decorative pattern. Strain the
reserved syrup and divide equally among the 4 servings. Cover with
plastic wrap and refirgerate for at least 1 or up to 4 hours. Just
before serving, halve the passion fruits crosswise. Using a
teaspoon, scoop the pulk out of each half onto the fruit in each bowl.
Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G
fat; 37.0 G Carbohydrate.
Source from luhu.jp