| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
|
A, To, Z, Of, Food |
1 |
servings |
INGREDIENTS
| 1 |
|
Ripe avocado |
| 2 |
|
Ripe papayas |
| 1 |
sm |
Bunc seedles grapes |
| 1 |
sm |
Punnet strawberries |
| 1 |
|
Mango |
| 1 |
|
Passion fruit |
|
|
Few leaves of fresh mint |
| 3 |
ts |
Honey |
| 2 |
|
Limes; juice of |
| 1 |
|
Stick lemongrass |
| 1 |
|
Vanilla pod with the seeds scraped and |
|
|
; stem reserved |
| 100 |
g |
Fromage frais; (4oz) |
INSTRUCTIONS
Place the lemongrass in a plastic bowl and smash with a rolling pin.
Empty the contents into a bowl and mix with the honey, lime juice.
Leave to infuse for 10 minutes while you peel and prepare the fruit.
With the passion fruit cut them in half, scoop the seeds out and then
carefully scoop the flesh out leaving the shell in tact. This will
make the presentation holder for the fruit salad. You can either add
the flesh for the fruit salad or blend it into a juice and drink.
Reserve the seeds and crush with set yoghurt for an excellent face
and foot pack.
Either slice or cube all the fruit, empty the contents of the passion
fruit into a bowl and mix everything together with a little chopped
fresh mint.
Strain the honey and lime liquid through a sieve. Now add the liquid
to the fruit and then place into the papaya serving shells.
Mix the formage frais with the vanilla seeds and place a blob on top
of the fruit salad and serve with a stem of vanilla and a mint leaf
for decoration.
Converted by MC_Buster.
Per serving: 257 Calories (kcal); 1g Total Fat; (2% calories from
fat); 2g Protein; 71g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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