One Serving Asian Fruit Salad Recipes

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CHINESE FRUIT SALAD



Chinese Fruit Salad image

This recipe comes from About.com Chinese Food & is posted here to compliment my Asian recipes for the ZWT6. Preparation time does not include the time for the finished salad to chill.

Provided by Sydney Mike

Categories     Strawberry

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons granulated sugar
1/4 teaspoon almond extract
1/4 teaspoon Chinese five spice powder
1 banana, peeled, sliced
1 cup mango, sliced (fresh or canned)
2 kiwi fruits, peeled, sliced
1 peach, pit removed, sliced thin
4 large strawberries, cut in half

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.

Nutrition Facts : Calories 77.8, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 19.6, Fiber 2.2, Sugar 14.9, Protein 0.9

SIMPLE ASIAN FRUIT SALAD



Simple Asian Fruit Salad image

Provided by Aida Mollenkamp

Categories     dessert

Time 7m

Yield 4 servings

Number Of Ingredients 6

1/2 cup water
1 cup sugar
1 (1-inch) piece ginger, peeled
4 peppercorns, smashed
2 cups diced mango
2 cups diced papaya

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.

HA'S ASIAN FRUIT SALAD/SOUP



Ha's Asian Fruit Salad/Soup image

Ha was a very nice military wife I used to know. This fruit salad is one of her family recipes. After I tasted it and asked for the recipe, she was so pleased that I had enjoyed the recipe, that she not only provided me with instructions as to how to make it, but the ingredients as well. You will need to look in an Asian market for the ingredients for this recipe and some will find this to be a very acquired taste. Ai-Yu jelly may looks a lot gelatin and comes in both green and red (and perhaps other colors as well) but Ha used green. Do not try to substitute ordinary Jell-O type gelatin for the Ai-Yu jelly as it is not the correct taste or consistency. Although she called it a salad, I consider this to be a dessert soup. I have since eaten this using coconut milk as well, served as a cold soup. I have also tried using coconut jelly (which comes precubed) in place of the Ai-yu with good results.

Provided by HeatherFeather

Categories     Fruit

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 (20 ounce) can whole jackfruit, in syrup
1 (20 ounce) can whole palm seeds in syrup (or lychees)
1 (19 ounce) can green ai-yu jelly (looks like green jello)
milk or coconut milk, chilled

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.

Nutrition Facts :

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