The World Vegetarian Cookbook/1999

Caribbean Fruit Salad
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 45 minutes 3 minutes


INGREDIENTS:
1/2 cantaloupe or honeydew melon, seeds removed 1/2 small pineapple 2 oranges
1/4 pound fresh strawberries, halved 1 mango, peeled and sliced 1/2 pound watermelon, peeled and cubed
1/4 pound guava, peeled and cubed 1/2 cup superfine sugar 2/3 cup white wine
grated rind and juice of 1 lemon



1 Using a melon baller or teaspoon, scoop out rounds of flesh from the cantaloupe or honeydew melon.
2 Cut the piece of pineapple in half lengthwise and carefully peel away the outer skin. Remove any eyes left in the outside edge of the pineapple using a potato peeler. Cut away the core from the pineapple with a serrated knife and slice the flesh thinly. Put the slices of pineapple into a large bowl along with the melon rounds.
3 Peel the oranges using a serrated knife. Take care to remove all the white parts, as they will flavor the fruit salad. Cut the orange into segments, carefully removing the inner membrane from the segments as you slice.
4 Add the orange segments to the bowl along with the strawberries, mango, watermelon, and guava.
5 Put the sugar, wine, lemon juice, and rind into a small saucepan and warm through gently, stirring all the time until the sugar has dissolved-do not let it boil. Set aside to cool.
6 Put the syrup into the bowl along with the fruit and mix throughly. Chill the fruit salad completely before serving.

Back