This seasonal fruit salad can be served four ways. Try serving it simply over ice cream or with yoghurt, or use as a topping for Cheesecakes or Rice pudding. Decorate with coconut flakes before serving.
Tropical Fruit Salad
Ingredients
- 1 mango
- 3 kiwi
- A carton of fresh prepared or small can of pineapple chunks
- 3 ripe passion fruits
- Zest and juice of 1 lime
Method
- Finely dice the mango, kiwi and pineapple and place into a bowl.
- Halve the passion fruit and scoop out the seeds and pulp into the mixed fruit.
- Add the lime juice and use the zest for decoration as required.
Thai Style Bananas
Ingredients
- 6 bananas, peeled and cut in half lengthways
- 1 tbsp white sesame seeds
- 50g unsalted butter
- 1 tbsp fresh ginger, finely chopped
- zest of 1 orange
- 50g caster sugar
- juice of 1 lime
- 5 tbsp orange juice
Method
- Place a large frying pan over a high heat and add the sesame seeds. Stir for about 2 mins until golden brown, tip them out of the pan into a bowl.
- Put the butter, ginger and orange zest into a pan and once melted add the bananas, cut side down, the sugar and the lime juice and orange juice and sauté for 2 mins, just until the juice starts to caramelise. Sprinkle with sesame seeds and serve immediately with vanilla ice-cream or coconut ice cream or yoghurt.
Serves 6
NB - 2 tbsp Brandy or an Orange liqueur may be added to the sauce.
Deconstructed Exotic Cheesecake
Ingredients
- 6 ginger biscuits, crushed
- 250g soft cream cheese
- 150g coconut yoghurt
- 2 tbsp icing sugar
- A portion of tropical fruit salad
Method
- Arrange fruit salad in the base of each serving glass.
- Combine the soft cream cheese, yoghurt and icing sugar and spoon over the fruit.
- Sprinkle over the crushed ginger biscuits before serving.
Serves 4
Coconut Meringue Roulade With Exotic Fruits
Ingredients
- 5 egg whites
- 250g caster sugar
- 2 tsp white wine vinegar
- 1 tsp cornflour
- 30g desiccated coconut
- 2 tbsp coconut flakes
Filling
- 250g Mascarpone cheese
- 150g coconut yoghurt or double cream
- 1 tbsp icing sugar
- Finely diced exotic fruits
Method
-
Preheat your oven to 140ºC Fan.
-
Whisk egg whites until stiff and then gently whisk in the caster sugar
-
1 tbsp at a time.
-
Fold in the vinegar, cornflour, and desiccated coconut.
-
Line a swiss roll tin with non-stick baking paper and gently spread the meringue mixture in the tin. Sprinkle over the coconut flakes.
-
Bake for 35-40 minutes.
-
Turn the meringue out onto a sheet of greaseproof paper.
-
Mix together the mascarpone, yoghurt or double cream and icing sugar and spread over the top of the meringue.
-
Arrange the chopped exotic fruits over the cream and gently roll the roulade up.
Serves 8-10
Exotic Rice Pudding
Ingredients
- 60g Arborio rice
- 50g pudding rice
- 25g butter
- 600mls milk
- 2 cardamon pods
- 2 tbsp condensed milk
- 150mls double cream
Method
- Place the Arborio and pudding rice, butter and milk into a large saucepan and bring up to boil.
- Meanwhile crush the cardamon pods slightly and drop them into the hot milk.
- Simmer gently for approximately 18-20 minutes stirring two or three times during cooking until thick and creamy.
- Remove the cardamon pods and stir in the condensed milk and double cream.
- Transfer into serving bowls and top with the tropical fruit salad before serving.
Makes 4
