Saturday, 28 January 2012

• Exotic Fruit Salad

  This is a guest post from Chow Times.
  
  The South Arm Cooking Club for Seniors celebrated the Chinese New Year with some Asian recipes. Stella, the South Arm senior program coordinator distribute red packets to the participants during the meal. Stella distributed 2 red packets to each participants as double number is auspicious.
  
  
  Michelle Li, the facilitator prepared some Asian recipes for the Chinese New Year celebration.
  
  

  

  The dishes include an Exotic Fruit Salad, a Creamy Corn Soup, a Pork Lettuce Wraps and Almond Thins for dessert. Stella also bought some Chinese New Year cookies for the occasion.

  

  The Chinese New Year cookies include a “Laughing Pastry” (the one coated with sesame seeds), a deep fried Peanut Dumpling and Elephant Ear cookies which I brought for sharing. Stella told us that she was shocked at the price of the Chinese New Year cookies that she bought. They are exorbitantly expensive.

  

  I also contributed in this kitchen by making a Chinese dish called Chicken Braised with Chestnuts with the help of Helmut and Chris.

  

  The Exotic Fruit Salad can be a great starter to meal or as a dessert at the end of a meal. It is colourful and healthy. This is a very flexible recipe and seasonal fruits are recommended.

  Ingredients

  • 6 cups diced seasonal fruit; we used oranges, apples, blueberries and strawberries
  • lime juice from one lime (about 2 to 3 tablespoons)
  • peel from one lime, cut into thin strips
  • 2 to 4 tablespoons brown sugar
  • mint leaves, minced

  

  Source: via Michelle Li

  Instructions:
  
  
  Combine all the ingredients in a large bowl.
  
  
  
  Toss to mix well and let marinate in the refrigerator. Serve cold.
  

  
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