| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 6 |
|
Clementines |
| 650 |
g |
Fresh lychees; peeled and stoned |
|
|
; (1lb 7oz) |
| 1 |
sm |
Pineapple |
| 6 |
|
Pieces Waitrose Stem Ginger in syrup |
| 30 |
ml |
Syrup from the stem ginger; (2tbsp) |
| 175 |
g |
Physalis; (6oz) |
INSTRUCTIONS
Squeeze the juice from two of the clementines and pour into a serving
bowl. Add the lychees.
Cut away the skin of the pineapple, remove the centre core with a
knife or apple corer and cut the pineapple into segments. Add to the
salad.
Peel the remaining clementines, break into segments and add to the
salad.
Slice the ginger into thin slivers and add to the bowl with the
syrup. Open the physalis and remove most of the fruits but leave some
in their papery husks and arrange over the salad.
Chill for 30 minutes before serving.
Converted by MC_Buster.
NOTES : The clean flavour of the lychees marries well with fresh
pineapple, clementines and slivers of stem ginger. Physalis in their
paper lanterns add the last exotic touch. Although cream is not
normally used in Chinese cooking, the fruit salad is delicious served
with cream laced with a couple of drops of almond essence.
Converted by MM_Buster v2.0l.
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