East Meets West Rojak Fruit Salad Recipes

EAST MEETS WEST ROJAK (FRUIT SALAD)

Steps:

• Soak apple slices for five minutes in a solution of 1 tbsp lime juice mixed with 1 cup water.
• Layer thinly-sliced fruit into a shallow glass dish, Or you may stack them in layers on individual plates/bowls.
• Cover and refrigerate until ready to serve (this can be done several hours ahead).
• Toast peanuts and sesame seeds in 350F oven for 10 minutes, stirring occasionally.
• To make dressing, combine all the dressing ingredients (apart from the peanuts and sesame seeds) in a small bowl, stirring well.
• Add the sesame seeds and half the peanuts.
• Serve in a bowl alongside the salad.
• The remaining chopped peanuts should be offered as an additional garnish which guests can sprinkle on their salad.

EASTER FRUIT SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature. , Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.

FRUIT SALAD FOR EASTER SUNDAY

Steps:

• In a salad bowl, mix together the strawberries, blueberries, Granny Smith and Fuji apples, kiwi fruit, crushed pineapple, red grapes, and lemon yogurt until thoroughly combined. Refrigerate leftovers.

EAST MEETS WEST SUSHI SALAD

Steps:

• Combine rice, celery shrimp, green onions & tops and vinegar. Refrigerate until ready to serve.
• To serve, arrage a lettuce leaf on each 5 individual serving plates. Top with about 3/4 cup rice mixture. Remove peel and seed from avocado. Thinly slice avocado and divide among the 5 plates.
• Sprinkle lightly with toasted sesame seeds and serve with Hime Japanese Horseradish Powder (Wasabi), prepared, if desired. Makes 4-5 servings.