ScarlettSpiced Fruit Salad
April 3rd 2008 14:44
Spiced Fruit Salad
About Cayenne pepper
The Cayenne is a hot red chili pepper used to flavour dishes, and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapenos, and others. The capsicum genus is in the nightshade family(Solanaceae).
Cayenne is used in cooking spicy hot dishes, as a powder or in its whole form (such as in Szechuan cuisine) or in a thin, vinegar-based sauce. It is generally rated at 40,000 – 90,000 Scoville Units. It is also used as a herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal.
About Desiccated coconut
Desiccated coconut is dried, unsweetened grated or shredded coconut. Both flaked or shredded coconut can be used in recipes for desiccated coconut but it must be the unsweetened type or the recipes will be too sweet.
INGREDIENTS
Serves 4
1 large mango
125 gm / 4½ oz seedless black grapes, cut in half
125 gm / 4½ oz seedless green grapes, cut in half
125 gm / 4½ oz peaches, skinned, stoned and sliced
125 gm / 4½ oz strawberries, hulled and cut in half or into quarters, according to size
25 gm / 1 oz unsweetened desiccated coconut
30 gm / 1¼ oz caster sugar
a pinch of cayenne pepper
a pinch of mustard powder
pinch of salt
1. Peel the mango, cut away the flesh and thinly slice it.
2. Put the mango into a large mixing bowl and add the black and green grapes, peaches and strawberries.
3. Finely grind the coconut in a spice mill or with a pestle and mortar.
4. Add the sugar, cayenne pepper, mustard and a pinch of salt and mix well.
5. Add the coconut mixture to the fruit, stir well, cover and place in the refrigerator to chill for at least 1 hour, or overnight, to allow the flavours to blend and mature.
**From “Low Fat No Fat Cookbook”, “nestle.com/Lifestyles/Cookin g/AskGilla/CookingTips”, and “Wikipedia, the free encyclopedia” **
| 130 |
| Vote |
subscribe to this blog
