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Tuesday, February 22, 2011

Fruit Recipes

Banana splitImage via Wikipedia
By Juvy S. Iliwiliw




BANANA en PEANUT CREAM


You will need:
6      ripe lakatan bananas, cut lengthwise
1      cup pineapple juice
1/2   cup peanut butter
1/2   cup all-purpose cream
6      cherry preserves, sliced

Here's how:
Soak banana in pineapple juice for 1 hour. Remove and set aside.
Beat peanut butter and all-purpose cream.
      Drain pineapple juice from banana.
      With icing decorator, decoratively squeeze the mixture on top of each banana split.
Garnish with cherry.
Chill before serving.


BANANA FOAM


You will need:
3        big lakatan bananas, sliced
3-3/4  cups nonfat milk, chilled
3         tablespoons honey
           Drops of lemon juice to taste

Here's how:
Blend bananas, milk, honey, and lemon juice in a blender for 1 minute or until smooth.
Serve immediately.


CREAMY SWEETY KAIMITO


You will need:
6      pieces kaimito
1      cup all-purpose cream
2      tablespoons honey

Here's how:
Slice kaimito and scoop meat.
Whip all-purpose cream and honey. With icing decorator,
        decoratively squeeze mixture on top of kaimito.
Chill for an hour before serving.


CUBED PINEAPPLE


You will need:
1      pineapple, peeled

Here's how:
Slice pineapple crosswise making round slices.
Cut into cubes.
Chill before serving.


DAPHENS DELIGHT


You will need:
1        bar gulaman, flaked
1        tetra pack all-purpose cream
1/2     small can condensed milk
1        pack Graham crackers
4        big ripe mangoes, sliced thickly
2-3/4  cups water


Here's how:
Cook gulaman in water until flakes are melted. Strain and set aside. Let cool (not gel).
Mix all-purpose cream, and condensed milk.
Arrange into layers in a rectangular container as follows:
      Graham crackers. Then pour 1/2 cup gulaman.
      Next layer is mango strips. Pour another 1/2 cup gulaman then the cream mixture.
      Repeat the procedure until all ingredients are used.
Chill before serving.


FROZEN JACKFRUIT


You will need:
3       cups ripe jackfruit meat
4        tablespoons sugar
1/2     lowfat cream
6        cherries, bottled or sweetend

Here's how:
Combine jackfruit meat and sugar then cook. Cool in room temperature.
Add cream.
Freeze for 2-3 hours.
Top with cherries before serving.


FRUIT BOWL


You will need:
1/2    kilo whole grapes
1/2    kilo lychees, peeled
1/2    Spanish melon, cubed
1/2    pineapple, peeled, cubed

Here's how:
Arrange on bowl as desired.
Chill before serving.


ICEE FRESH JACKFRUIT


You will need:
3    cups ripe jackfruit meat, whole segment, seeds removed

Here's how:
Arrange jackfruit segments on desired container.
Freeze overnight.


MANGO ICE CREAM LIKE


You will need:
1       cup all-purpose cream
2       tablespoons brown sugar
1       cup mangoes, pureed or scraped
1       cup evaporated milk

Here's how:
Whip cream, mango and milk until soft peaks form.
Stir in sugar and mix until evenly blended.
Pour mixture in container and freeze for 2 hours.
Beat until smooth.
Freeze for another 2 hours, stirring mixture in the same manner.
Place mixture back again in freezer until firm.


MARKY'S FAVORITE SALAD


You will need:
1      apple, cubed
2      avocadoes, cubed
2      young coconut milk, cubed
1      cup lite cream
        Brown sugar or honey to taste

Here's how:
Mix all ingredients.
Chill before serving.


MELON-APPLE BOAT


You will need:
2      apples, cubed
2      Spanish melons, quartered
1/2   cup lite cream

Here's how:
Arrange apples on top of melon.
Top with cream.
Chill before serving.


MELON-BANANA BOAT


You will need:
4      ripe lakatan bananas, ringed
2      Spanish melons, quartered
1/2   cup lite-cream

Here's how:
Arrange bananas on top of melon.
Top with cream.
Chill before serving.


MELON-GRAPE BOAT


You will need:
1/2     kilo grapes, whole
2        Spanish melons, quartered

Here's how:
Arrange grapes (at least 4 pieces each) on top of melon.
Chill before serving.


MELON-PINEAPPLE BOAT


You will need:
1/4     pineapple, peeled, cubed or canned pineapple chunks
2        Spanish melons, quartered

Here's how:
Arrange pineapples on top of melon.
Chill before serving.


MELON-STRAWBERRY BOAT


You will need:
1/4      kilo strawberries, cut in half
2         Spanish melons, quartered
1/2      cup lite cream

Here's how:
Arrange strawberries on top of melon.
Top with cream.
Chill before serving.


MILKY FOAMY BANANA


You will need:
2         ripe lakatan bananas, sliced
1-1/2  cups milk, partially frozen
1-1/2  cups whipping cream
2         teaspoons honey
6         sweet strawberries, whole
           Vanilla

Here's how:
Puree bananas in blender.
Add remaining ingredients, except strawberries.
Blend for a minute or until smooth and foamy.
Put sweet strawberry on rim of each glass.
Serve immediately.


PARTY FRUITY FOSSIL-ICE


You will need:
1       strawberry, sliced thinly
1       grape, sliced thinly
1       teaspoon apple skin, cut into fine strips
1       tablespoon orange rind, cut into fine strips
1       tablespoon pineapple, finely crushed

Here's how:
Arrange the fruits in each ice cube compartment.
Pour water into each compartment and freeze.
Serve in plain pitcher of water or in any fruit juice.


SLICED MELONS


You will need:
2    Spanish melons

Here's how:
Slice Spanish melons as desired.
Remove skin and arrange on platter.
Chill before serving.


WATERMELON TRIANGLES


You will need:
1         watermelon

Here's how:
Slice watermelon into 4 parts.
Cut quartered slice into three parts.
Remove from hard skin and arrange on platter or on a watermelon basket.
Chill before serving.














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