Exotic fruits are a great base for desserts, such as sweet salads. Combine different tastes, combine a variety of fruits - the dish will turn out not only delicious, but also very beautiful.
It is necessary
-
- Fruit salad in pineapple:
- large pineapple;
- 1 mango;
- 2 peaches;
- 10 pieces. strawberries;
- 2 bananas;
- 1 carambola;
- 0.5 cups of sugar;
- 0.25 lemon;
- 1 cinnamon stick;
- 5 stars of anise;
- 2.5cm ginger root;
- 5 pieces. carnations;
- fresh mint.
- Assorted Fruit Salad:
- a can (250 ml) of canned pineapples;
- 2 kiwi;
- 1 banana;
- 1 mango;
- 1 papaya
- 3 tangerines;
- 1 glass of cream;
- 0.25 cups powdered sugar;
- 0
- 5 cups of walnut kernels;
- 2 tablespoons of Cointreau liqueur.
Instructions
Step 1
One of the most beautiful fruit salad options is dessert in a pineapple vase. Prepare the syrup first. Squeeze lemon juice, finely chop a piece of ginger. Pour a glass of water into a saucepan, add sugar, freshly squeezed lemon juice, half chopped ginger, star anise, cloves and a cinnamon stick. Bring the mixture to a boil, add fresh mint and simmer for 5 minutes. Remove mixture from heat and refrigerate.
Step 2
Cut off the top and bottom of a ripe mango and peel off with a sharp knife. Cut the fruit in half and remove the pit. Cut the pulp into thin slices. Peel the peaches, free them from the seeds and cut them into thin slices. Place the peach and mango wedges in the syrup. Peel and cut bananas into slices, and cut large strawberries into halves. Place the fruit in the syrup, add the remaining chopped ginger. Cut the carambola fruit into thin neat stars and place them in the syrup too.
Step 3
Wash and dry large ripe pineapple. Place the fruit upright and use a very sharp wide knife to cut it in half lengthwise. Save the green crown - it will serve as an additional decoration for the dessert. Using a sharp vegetable knife, select the core, chop it into cubes and place with the rest of the fruit. Stir the fruit salad well and gently fill the pineapple halves with it. Place them on a large platter and serve.
Step 4
Try another variation of the assorted salad. Peel bananas, kiwi, papaya and mango. Peel the tangerines, divide into slices and free them from films. Cut all fruits into medium-sized slices. Put them in a deep bowl, add the chopped compote pineapple pieces. Mix half a cup of pineapple compote liquid with two tablespoons of liqueur and pour over the fruit. Stir the salad and chill in the refrigerator.
Step 5
Fry the walnut kernels in a dry frying pan, cool and crush in a mortar. Whip the cream into a thick foam, add the powdered sugar and beat the mixture again. Spread the salad in bowls or glass bowls, cover with a cap of whipped cream and sprinkle with crushed nuts.
