For the fruit salad: Combine all the ingredients in
boil. Boil, without stirring, for 1 min. Remove from heat
For the granita, combine 2 cups
cup water on HIGH for 4 minutes uncovered.
Stir
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
For the Angel Cake:
Preheat
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!
Make the fruit salad: Combine the fresh fruits in
o the boil and boil for 5 minutes or until the
Pour the canned fruit, with its juice, into a
For the dressing, mix the lime juice, honey, and ginger in a small bowl.
For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.
Beat all together (include syrup from fruit salad) for 3 minutes with electric mixer.
Don't grease pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Spread icing on cake when warm (full of holes).
Mix flour, sugar, salt, baking powder and baking soda.
Add one small can fruit salad, drained, and one egg.
Sprinkle brown sugar and nuts on top.
Bake in 9 x 9 inch greased pan for 30 minutes in 350\u00b0 oven.
Sift dry ingredients together.
Drain fruit salad; save juice. Add dry and wet ingredients together.
Whip.
Fold in fruit salad.
Pour in ungreased pan for 40 minutes at 350\u00b0.
Preheat oven to 450 degrees.
Line a jelly roll pan with foil.
Break up pretzels on pan.
Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
Stir until well coated.
Bake for 5 minutes.
Cool and break apart pretzels.
For the fruit salad put into large bowl: mix pudding and buttermilk together.
Fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
Cover top of salad with caramelized pretzel topping right before serving.
Drain fruit salad and mandarin oranges.
Drain pineapple juice (about 1 cup) and mix with instant vanilla pudding.
Set aside for dressing.
Mix all ingredients; add dressing and mix well. Refrigerate several hours or overnight.
Yields 6 servings.
Drain fruit salad. Mix sour cream and milk. Pour over fruit. Let set in refrigerator for 2 hours.
For the Lemon Yogurt Topping:
Whisk together the yogurt, lemon curd, honey and vanilla. Set aside at room temperature.
For the Fruit Salad:
Carefully toss together the strawberries, raspberries, blueberries, sugar and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.