Cupids Cherimoya Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Fresh lime juice,
1: Cherimoya, peeled and cubed
1: Avocado, peeled and sliced
2: Oranges,
1: Grapefruit,
1: Red onion,
1/2: Pomegranate, optional
1 Head: Romaine lettuce,
DRESSING
1 1/2 tbsp: Orange juice,
1 1/2 tbsp: Lime juice,
2 tsp: Honey,
1/4 tsp: Hot pepper flakes,
1/4 cup: Vegetable oil,
Directions:
*Note: Cherimoya is best served chilled as a fresh fruit or in salad. To
prepare cherimoya for a salad, peel with a sharp knife and cut into
bite-size cubes, discarding the seeds. This recipe is great with chicken or
for a luncheon salad.
Sprinkle 2 tablespoons lime juice over cherimoya and avocado. Peel oranges
and grapefruit and cut into segments. Chop red onion. In a large bowl
combine avocado, cherimoya, orange and grapefruit segments and onion. Set
aside. If using pomegranate, scoop out seeds and set aside. Whisk orange
juice, lime juice, honey, pepper flakes and oil together. Just before
serving salad, pour dressing over fruit and toss well. Spoon onto
lettuce-lined platter or plates. Sprinkle pomegranate seeds over top.
Serves 4 to 6. Per serving: 450 calories, 6 g protein, 55 g carbohydrates,
27 g fat, 0 mg cholesterol, 19 mg sodium. Calories from fat: 50 percent.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Contra Costa Times
2-11-98.
Recipe by: Contra Costa Times 2-11-98
Posted to JEWISH-FOOD digest by Nancy Berry on Aug
31, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
prepare cherimoya for a salad, peel with a sharp knife and cut into
bite-size cubes, discarding the seeds. This recipe is great with chicken or
for a luncheon salad.
Sprinkle 2 tablespoons lime juice over cherimoya and avocado. Peel oranges
and grapefruit and cut into segments. Chop red onion. In a large bowl
combine avocado, cherimoya, orange and grapefruit segments and onion. Set
aside. If using pomegranate, scoop out seeds and set aside. Whisk orange
juice, lime juice, honey, pepper flakes and oil together. Just before
serving salad, pour dressing over fruit and toss well. Spoon onto
lettuce-lined platter or plates. Sprinkle pomegranate seeds over top.
Serves 4 to 6. Per serving: 450 calories, 6 g protein, 55 g carbohydrates,
27 g fat, 0 mg cholesterol, 19 mg sodium. Calories from fat: 50 percent.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Contra Costa Times
2-11-98.
Recipe by: Contra Costa Times 2-11-98
Posted to JEWISH-FOOD digest by Nancy Berry
31, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp