Far East Fruit Salad Recipes

THANKSGIVING FRUIT SALAD

Steps:

• Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
• Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
• Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
• Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.

VERY EASY FRUIT SALAD

Steps:

• In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.

REFRESHING FAR EAST FRUIT SALAD

Steps:

• Whip cream with confectioner's sugar in large chilled bowl.
• Mix next 4 ingredients & fold into whipped cream.
• Chill thoroughly, at least an hour; confectioner's sugar helps stabilize whipped cream. If planning to keep overnight, stabilize whipped cream with gelatin.
• Stir in nuts just before serving.

FAR EAST SALAD

Steps:

• Combine vinegar, soy sauce and ground ginger.
• Add chicken and marinate for 15 to 30 minutes.
• In salad bowl, combine remaining ingredients.
• Just before serving, remove chicken from marinade, reserve.
• Pour marinade into cabbage mixture; toss.
• Top with chicken.

FAR EAST FRUIT SALAD

Steps:

• Trim along the lengths of all the points on the star fruit, slice thinly and remove any pips with the point of a knife. Peel and stone the lychees. Slice the kumquats. Peel and slice the kiwi fruit. Peel, stone and chop the mango.
• Mix together all the fruits in a bowl. Sprinkle over the lime juice, sugar and Pernod and stir well. Chill for at least 1 hour before serving.