07/26/11




In this classic Israeli fruit salad you can use any fruit you have in the house other than watermelon and melons. Apples, bananas, and citrus (at the least orange juice) are keys as a base. Be creative. This is a large fruit salad and keeps well in the fridge for a couple of days. You can serve it with a dab of whipped cream, scoop of sorbet, vanilla ice cream, or meringue kisses broken into pieces for contrast of textures. To peel mangoes use a potato peeler.






  • SERVING/YIELD
    10-12 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #3300





















  • FoodWander...











INGREDIENTS













  • 4 medium apples, cored and diced










  • 1 large pear, cored and diced










  • 2 large bananas, peeled and diced










  • 2 handful grapes (about 40, halved)










  • - juice of one large lemon










  • 2 cup orange juice










  • 0-4 Tbsp sugar or honey (depending on taste)










  • 2 mangoes










  • ¼ tsp cinnamon, 2 cinnamon sticks or ¼ tsp cardamom (optional)










  1. Peel and slice mango along pit while holding mango standing on stem. Dice.



  2. Immediately after dicing apples, bananas, and pear sprinkle these three fruits with some of the lemon juice to avoid oxidizing and turning brown.



  3. Combine all fruit together, mix in remaining lemon juice, orange juice, sugar or honey if you wish according to taste (4 tablespoons at the max).



  4. Stir in cardamom, cinnamon or cinnamon sticks if you wish. If adding spices, add only one of the three.



  5. Cover with a plastic wrap and chill before serving.



  6. Serve salad on its own or as suggested above.















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