TROPICAL FRUIT IN GINGER SYRUP
The ginger gives this sweet fruit salad of oranges, mango, and banana a needed kick.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring ginger, sugar, and 1 cup water to a boil over medium-high and cook, stirring occasionally, until sugar dissolves, about 5 minutes.
- With a sharp knife, slice off ends of oranges. Following curve of fruit, cut away peel and white pith; cut fruit crosswise into 1/4-inch-thick slices. In a large bowl, combine oranges, mango, and banana. Pour ginger syrup over fruit and let sit 10 minutes. Serve fruit with a little syrup and toasted coconut if desired.
Nutrition Facts : Fiber 3 g
TROPICAL FRUITS IN LEMONGRASS SYRUP
Lemongrass adds an intriguing citrus taste and fragrance to the syrup for this exotic fruit salad
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Drain the lychees juice into a pan and put the lychees in a large serving bowl. Add the lemongrass and sugar to the pan, heat gently until the sugar dissolves, then boil for 1 minute. Turn off the heat and set aside - the lemongrass will add flavour as it cools.
- Strain the syrup over the lychees and tip in the fruits. Chill. Serve with macaroons.
Nutrition Facts : Calories 172 calories, Carbohydrate 44 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
TROPICAL FRUIT CRUISE
Steps:
- Place puree in bowl and warm over a water bath. Bloom gelatin in cold water. When gelatin is soft, remove from water and add to puree. Stir until gelatin is melted. Whip cream with sugar and vanilla extract to soft peaks. Fold in 1/3 of cream into puree mixture, then fold in remaining cream. Scoop into molds, place cake rounds on top and freeze. Remove from molds, cake side down, and coat with toasted coconut. They will look like little sandy islands.
- Assembly for Tropical Fruit Cruise:
- Place chocolate molded cruise ship on a plate. Fill with kiwi sorbet. You can add chocolate smoke stacks on to the top of the sorbet. Place Mango Mousse Island on the plate near the ship. You can add additional decoration such as chocolate palm trees and pink chocolate flamingos, if desired.
- Cut out templates of bottom and sides of ship
- Melt and cool chocolate in a bowl. Add corn syrup and water and stir until combined. Wrap in plastic and let set.
- Roll the chocolate out flat. Place templates on top of chocolate and cut out 2 side pieces and 1 bottom piece for the ship. "Glue" together with melted chocolate. You can also cut out strips and roll to make 2 smoke stacks.
- To make simple syrup, bring sugar and water to a boil and let cool.
- Mix together puree and syrup and adjust tartness with lemon juice. Process in an ice cream machine.
GINGER MARTINI
Provided by Food Network Kitchen
Categories beverage
Time 42m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve.
- Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
- Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.
- Yield: 2 cups
FRESH GINGER SYRUP
Steps:
- Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
- Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
FRUIT SALAD WITH GINGER SYRUP
Categories Salad Fruit Ginger Breakfast Brunch Dessert Quick & Easy Mint Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Make syrup:
- Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
- Make fruit salad:
- Toss fruit and mint with 1/4 cup syrup, or to taste.
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