In a large saucepan, combine rhubarb, apple, onion, mixed fruit, sugar, raisins and coriander seeds. Stir in vinegar. Bring to a boil on high, stirring. Reduce heat to low and simmer, without stirring, 15-20 mins, until mixture is pulpy. Reduce heat to very low. Simmer 30 more mins, until mixture is very thick. Spoon into sterilized jars. Seal and label. Store a few weeks before serving to allow flavors to develop. Serve on sandwiches, with salads or with roast meats.
Peel and remove seeds from the papaya. Slice lengthwise into thin slices. Peel kiwi fruit and cut lengthwise into thin slices. Arrange papaya and kiwi fruit on 4 salad plates. Combine orange juice concentrate and honey in a small bowl. Stir in sour cream. Spoon dressing over salads; sprinkle with peels. Serves 4.
Prepare Banana Dressing:.
Combine dressing ingredients in blender, and blend until smooth 15-20 seconds. Refrigerate 2 hours.
Combine all cut fruits in a large bowl and toss together gently.
Mound fruit on individual, lettuce lined plates. Serve Banana Dressing in a gravy boat, or pour dressing over individual fruit salads.
wo of the egg whites with electric mixer until soft peaks
Place the fruit in a large bowl and pour in the tea. Leave to soak for at least 2 hours, stirring occasionally.
Preheat oven to 350\u00b0F. Grease and line a 2 lb loaf pan with parchment paper. For the dough, add the remaining ingredients to the fruit and tea and mix well. Spoon into the prepared pan and brush the top with 1 tbsp cold water. Bake 50-60 mins, covering halfway through with foil if the top is browning too quickly. Cool in the pan 10 mins, then turn out onto a wire rack to cool completely before serving.
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
n a medium saucepan, combine fruit, butter, brown sugar and rum
Fill a glass with ice cubes. Mix liqueurs and pour over ice. Top with passion fruit juice. Decorate with kiwi slice and mint.
Fill glasses with the melon balls and top with sorbet and passion fruit juice. Top with prosecco and serve.
Cover mixed dried fruit and apples with boiling water in saucepan and
/2 cups mixed dried fruit If any of the dried
Mix the the fruit, honey and ginger in a bowl.
Spoon 1/2 cup yogurt into each serving bowl (4 dishes) and top each with 1/2 cup graola, and 3/4 cup fruit mixture, top with 1/2 cup yogurt over the fruit. Garnish with more chopped ginger, if desired. Repeat with remaining bowls.
Put fruit filling in a 9-inch baked pie shell.
Cover with the following syrup:
Crush 1 cup fruit very fine.
Heat sugar with 1/2 cup water until sugar is dissolved.
Add to the crushed fruit. Mix cornstarch with 2 tablespoons water.
Make a smooth paste and add to the strained mixture.
Cook until thick.
Cool slightly; pour over fruit.
Serve with whipped cream or ice cream.
here about.
Mix fruit and juice with the rest of the
the lemon zest and passion fruit juice. With a large wire whisk
Break cake into pieces.
Mix remaining items with cake except fruit.
Put layer of cake mixture in bowl.
Put layer of fruit. Continue with layer of cake and layer of fruit.
End with layer of cake.
Refrigerate.
ntil sugar dissolves. Add passion fruit pulp, stirring well, and cook
Arrange in square or round pan the cut fruit.
Sprinkle with mixture of flour, sugar and cinnamon.
Dot with butter or margarine.
Sift together into bowl the flour, sugar, baking powder and salt.
Add oil, milk and egg.
Stir with fork until blended.
Drop by spoonful over fruit.
If desired, dough may be spread with spatula.
Bake 25 to 30 minutes in preheated oven at 350\u00b0.
Cook until bubbly and light brown.
Serve warm.
Whip all ingredients in blender.
Use a variety of fruit in season, strawberries, blueberries, peaches, bananas, oranges, apples, pears and pineapple.
Keep tofu creams refrigerated before serving.
Prepare fruit by cutting in bite size pieces, pour on the cream of your choice, garnish with nuts, coconut and minced fruit. Change fruits with the seasons to enjoy all year round.
Serves 6 or more (depending on amount of fruit used).
pray inside pan (including lining) with non-fat cooking spray.