Indian Vegetarian Cooking

From An American Kitchen

Hot Fruit Salad

I like to serve this salad to complement the hot spiciness of the vegetable curries and rice dishes. Also, when fresh fruit is out of season, this is the perfect salad. You can use canned fruits packed in light syrup.

PREPARATION TIME: 15 minutes    COOKING TIME: 5 minutes     SERVES: 4

1 (8 oz.) can mandarin oranges

2 Tbsp. brown sugar

1 (8 oz.) can pineapple chunks

1/2 tsp. ground cinnamon

1 (8 oz.) can peaches

2 ripe bananas, peeled and quartered

1. Drain the oranges, pineapple, and peaches, reserving 1/2 cup of syrup. Set aside.

2. Stove-top Method: In a 3-quart saucepan, add the oranges, pineapple, peaches, and bananas. Sprinkle the brown sugar, cinnamon, and the reserved syrup on top and heat it for 5 to 7 minutes. Serve hot.

OR

Microwave Method: Arrange the oranges, pineapple, peaches, and bananas on a microwave-safe dish. Sprinkle the brown sugar, cinnamon, and the reserved syrup on top and heat in a microwave oven on high (100%) for 5 minutes. Serve hot.

Per Serving

175 calories; 1.5g protein; 40g carbohydrates; 1g fat, 17mg sodium; 0mg cholesterol; 1g fiber

Home    Review    Sample Recipes    Author Biography    Purchase Book    Contact Author