Try this Spiced Fruit Salad recipe, or contribute your own.
Suggest a better descriptionDRAIN all the fruits and reserve the syrup. Mix all the syrup together, reserve 280 ml. and drain off the remainder. Put the syrup into a saucepan. Add the spices and bring to the boil. Cover the pan and let it simmer for 20 minutes. Uncover and reduce the syrup to half its original volume by boiling for about five minutes. Remove from heat and allow the syrup to cool. Keep the pan covered until the syrup is cool (in an open pan some of the flavour will be lost). Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl. Arrange the mangoes on top, then put in the reserved papaya and guava. Strain the spiced syrup and pour over the fruits. Cover with cling film and chill. For a variation, use fresh ripe William pear instead of tinned mango. Can also add one tbsp. brandy to the syrup. NOTES : A novel deviation from traditional Indian desserts, but an excellent one to round off an Indian meal. Handle the tinned mango slices very carefully as they tend to be far too soft. Use fresh mangoes, if available during the season.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 4 servings | ||
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Calories: 19 | ||
Calories from Fat: 10 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.9mg | 0 % | |
Potassium 64.6mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 1.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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