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Name: Chinese Fruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 6 Pieces Waitrose Stem Ginger; 1 sm Pineapple; 650 g Fresh lychees; peeled and; ; (1lb 7oz); 30 ml Syrup from the stem ginger;; 175 g Physalis; (6oz); 6 Clementines

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INGREDIENTS

6 Pieces Waitrose Stem Ginger
1 sm Pineapple
650 g Fresh lychees; peeled and
; (1lb 7oz)
30 ml Syrup from the stem ginger;
175 g Physalis; (6oz)
6 Clementines

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. 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.

NOTES

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Chinese Fruit Salad

6 Pieces Waitrose Stem Ginger
1 sm Pineapple
650 g Fresh lychees; peeled and
 ; (1lb 7oz)
30 ml Syrup from the stem ginger;
175 g Physalis; (6oz)
6 Clementines

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.        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.

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Nutrition

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Serving Size: 1 Serving (544g)
Recipe Makes: 4 servings

Calories: 165
Calories from Fat: 4 (2%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.4mg		0 %
Potassium 443.1mg		12 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 38g
Protein 2.2g		3 %
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.

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Calories per serving: 165

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